Bar Culture

In an interview to Restaurant India, Jaideep Anand & Gundeep Anand owners at Tamasha talk about their expansion plan.

In an email interaction with Restaurant India, Manish Sharma, Owner at Molecule shares about his idea behind opening this restaurant.

Bars are doing a great business not only at nights but also the whole day.

Currently the biggest TBSE in India, this Lower Parel gargantuan is the magnum opus of the now '7 outlet' chain in India.

A franchise system gives enormous experience and expertise in every single part of owning the Bar business.

The 350-seater lounge also presents a thoughtfully crafted menu by Chef Vicktar Ghosh, featuring innovative dishes from a variety of world cuisine…

For diners, however, the appeal of happy hours won't go away so easily. Those discounts afford an opportunity to sample the fare at a hot new…

Apart from regular measures like wearing face masks, gloves and hand washing, the bartenders have been given a long list of SOPs to follow.

In an interview to Restaurant India Akriti Agarwal, CEO, Thirsty Beer talks about running a restaurant business.

At the same time consumers are becoming more savvy and interested in these craft offerings and new restaurant concepts are being developed around…

Contemporary cocktail-making is one of the most creative and lively professions in the hospitality industry.

Um Doiss Tres sets the desired ambiance for a sociable and relaxed evening.

With a 400-person capacity the venue is designed by renowned New Delhi-based interior architects Chromed Design Studio.

In an e-mail interaction with Restaurant India, Simant Tyagi, Co-owner, Hyjack talks about his idea behind establishing a resto-bar of his own.

For many restaurants and spaces, especially those designed with poor acoustics, music becomes a blanket to cover the noise.