Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food…
In an interview with Restaurant India, Chef Pallavi Nigam Sahay speaks about her cookbook and food pairing with tea.
Vinesh Johny, Co-Founder and Executive Pastry Chef at Lavonne Academy of Baking Science and Pastry, says restaurants should start using new…
In an interview with Restaurant India, Chef Raji speaks about her take on cooking fusion food.
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In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his…
In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
In an exclusive interview with Restaurant India, Nishant Mitra, Head Chef and Head of Operations, Eddie's Bistro speaks about what it's…
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
The current trend is South American. The next trend could be about Vietnamese food as the food is very homely.
In a tete-a-tete with Restaurant India, Neeraj Rawoot, Executive Chef, Leela Gurgaon talks about the importance of fresh, local produce.
The menu at Southern Spice is a unique compilation of vegetarian and non-vegetarian delicacies inspired by the culinary journeys into the interiors…
Talking to Restaurant India, Rajesh Shetty, Executive chef at GVK lounge by TFS-Performa, T-2 International Airport, Mumbai shares about changing…
Gaggan Anand is an Indian chef born in Kolkata, India. Today, he owns the most celebrated progressive Indian restaurant Gaggan in Bangkok, Thailand.…
At a time when Eastern market is the least favoured market for the food business entrepreneurs, Chef Khanna dreams of opening his first restaurant in Indian city of Bodhgaya in Bihar.
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
In an interview with Restaurant India, Chef Kayzad Sadri talks on how new ingredients add to creativity.
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
In an interview with Restaurant India, Corporate Master Chef Farman Ali says the true flavours and nature of dishes are often morphed up with fusion at standalones.
In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched Comorin restaurants.
In an interview with Restaurant India, Michelin-Star Chef Alfred Prasad talks about the elements that restaurants in India need to implement to cater to the changing market needs.
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the development of the restaurant industry in India, and how she abides by the back-to-roots concept.
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus.
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