Indian restaurant sector Articles and Information

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Hiring right security for your restaurant and bar

The security company should have knowledge and understanding of the environment in which one operate...

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Navigating a business is extra tricky these days Says Kabir Talwar

Business baron Kabir Talwar tells Restaurant India about the expansion plans of Fit Fresh Food Indi...

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Competition Is Good Only If It Doesn t Hurt Your Restaurant Business Says Arpan Gupta

In an interview with Restaurant India Co-founder of Anglow Arpan Gupta speaks about the importanc...

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Millennials Look for Intriguing Flavours in Their Cocktails

Mixologist Rohan Matmary says Millennials prefer Gin and Modern whiskeys as the base to their cock...

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Restaurateur Kainaz Contractor Says Embrace What Is Beneficial for Your Business Growth

In an interview with Restaurant India Kainaz Contractor owner of Rustom s in Delhi speaks about t...

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We Serve Only South Indian But Tweak Our Serving Style As Per Market Demands says Chef Chalapathi Rao

In an interview with Restaurant India Chef Chalapathi Rao owner of Simply South talks about the e...

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Understand the Business First Says Restaurateur Minakshi Singh

In an interview with Restaurant India Minakshi Singh owner and partner at Sidecar and Cocktails ...

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This One-Of-Its-Kind Restaurant is Celebrating Turmeric in All Its Aspects

More than any other ingredient Turmeric is an instant representation of the Indian kitchen and its ...

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Savour The History With India s First Anglo-Indian Themed Restaurant

Situated in central Delhi s Khan Market Anglow is the brainchild ofAjit Singh andArpan Gupta two s...

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Unfortunately Women Entrepreneurs Are Not Taken Seriously Says Restaurateur Shikha Pahwa

In an interview with Restaurant India Shikha Pahwa owner of Cafe Qahwa talks about the challenges...

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Molecular Gastronomy Is Still in Vogue at Restaurants in India

In order to give a complete sensology experience i e touching all senses molecular plays a vital r...

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Mixologist Yangdup Lama Shares Tips on How to Appreciate Alcoholic Drinks

In an Interview with Restaurant India mixologist and entrepreneur Yangdup Lama says the bars shoul...

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F B Industry in Faridabad is Still at a Nascent Stage But Evolving

Abhishek Sharma Food and Beverage Manager at Radisson Blu Faridabad says new standalone restaurant...

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Hiring a Designer for Your Restaurant Look For These Five Qualities

Hiring a design professional for your new restaurant is a challenging task - given the proliferation...

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Why Daily Diners Must Make Informed Choices

Wellness specialist Namita Jain shares tips and tricks on how the daily diners should decide what to...

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Restaurateur Shivam Sehgal Sees an Untapped Business Opportunity in Delhi s Dwarka

In a tte tte with Restaurant India Shivam Sehgal founder of The Market Place restaurant shares ho...

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Michelin-star Chef Vineet Bhatia Says Restaurants Should Focus on Technicality and Flavours

In tte tte with Restaurant India Chef Vineet Bhatia speaks about his journey from getting a Micheli...

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Chai can easily be called the national beverage Amuleek Singh Bijral

In conversation with Amuleek Singh Bijral Co-founder and CEO Chai Point who shares the secret of ...

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Restaurants in fast food industry are required to upgrade with time Narayan T Poojari

In conversation with Narayan T Poojari MD Shiv Sagar Restaurants who talks about the importance o...

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It s all about healthy food for these cafes

Till now it was all about eating good food but times have changed preferences and today healthy foo...

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This Restaurant Caters to the Masses with Pocket Friendly Price

In tete-a-tete with Restaurant India Rahul Gupta Proprietor at The Empress talks about maintaining...

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