Bar Trend

In a telephonic conversation with Restaurant India, Gaurav Aggarwal, Owner, Hudba Lounge talks about his idea of collaborating his passion for music…

In an exclusive interaction with Restaurant India Shreyas Patel talks about the bartending concept.

In an interaction with Restaurant India, Divij Bajaj, Owner, Headphones Lounge talks about his idea of establishing a full time silent disco.

Talking to Restaurant India, Prasanna Kumar, CEO, The Brew and Barbeque talks about brewing fresh beer and food.

Microbrewery is growing at 20-25 per cent year on year.

In conversation with Restaurant India, Pravesh Pandey, Big BrewSky talks about creating a nightlife destination.

In an exclusive interview with Restaurant India, Rohit Mann, Managing Director, Raise the Bar talks to us about the importance of food and beverage…

The Nehru Place outlet boasts of a fantastic outdoor seating area

Craft beers have a long way to go and also a bunch of challenges to overcome.

Experience and fun are the foremost things at any restaurant.

In an exclusive interview with Restaurant India, Jaspreet Madaan, Owner, The Classroom talks about the idea of starting a concept restaurant.

Rahul Bajaj, Director and Conceptualizer at Out Of The Blue and Deli By The Blue talks about the change in hospitality trend during the pandemic.

The craft spirits market has grown 19% per year since 2015 and is forecasted to grow by 15%-20% per year through 2022.

In an exclusive interview with Michelin Star Chef Stephane Gaborieau from France, Restaurant India talks about food trends.

In the nightlife business a restaurant has to overcome several odds to get the cash flow.