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Food Companies faces Corona heat Seek Support from Govt

The France-based catering company Elior expects the government to give basic protection of wages for...

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Introducing a Place for the GLOBAL travelers

Talking to Restaurant India Vinayak Gupta Partner Beep talks about coming up with biggest gastro-p...

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The biggest contributor for making this decision has been our large workforce says Chef Pooja Dhingra

These are times when restaurants need to think about their staff and patrons more than their busines...

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Restaurants Bet Big on Delivery during coronavirus Sees 100 jump in Orders

Restaurant brands have observed an increase in deliveries and aims to be open to all its customers p...

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Restaurants take on Social responsibility Shut down Stores

COVID-19 has now become a global pandemic and requires cognizance of our social responsibility

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8 Hacks Restaurants are Deploying to beat Coronavirus

Restaurant staffs have also been trained on not to panic disregard the myths around the disease

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How This Tokyo Restaurant is building a connect between Indian and Japanese Culture

In this recently completed project called The Grey Room Indian designer Saheba Singh of This Is It ...

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Eat Travel Celebrate at this Restaurant in Gurgaon

Talking to Restaurant India Sonia Puri Co-Founder and Curator Madam Gusto shares the dining scenes...

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How Restaurants are bringing innovation in their food beverages

These days there are many restaurants who have their in-house farm and plating centres to work on th...

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What Made This Restaurateur run ingredient-first Restaurant

Talking to Restaurant India Aditi Dugar owner at Masque shares her success story

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This Woman Restaurateur is getting 65 Japanese Clients at her Restaurant

Talking to Restaurant India Avantika Sinha Bahl Owner at Kampai talks about her love for Japanese c...

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Raastafarian culture is what makes our Restaurant Tick

According to Joy Singh giving importance to customer is important and that s where half the busines...

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How Luxury Brands Are stepping into Food Business

In 2014 LVMH s Asian investment arm L Capital Asia bought more than a 90 percent controlling stake ...

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Saga to Open Doors for Customers by May

It boasts of an Iconic design with one of the tallest bar displays in Asia

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In conversation with Restaurant India, Chef Akanksha Dean, Chef-Manager at Imperfecto Shor Cafe in Delhi and the first Indian to have briefly worked under Chef Massimo Bottura at Modena, Italy, talks about the experience of working in a Michelin Star restaurant, how the experience helps her in managing her kitchen, and why she feels that she is not ready yet to work for Noma, a 2-Michelin-Star restaurant in Denmark

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Molecular gastronomy and the fermentation technique have always been in India

In conversation with Restaurant India Chef Akanksha Dean Chef-Manager at Imperfecto Shor Cafe in D...

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The menu is designed around consciously-sourced ingredients from local artisans, who directly or indirectly contribute towards the well-being of society.

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Annamaya at Andaz launches a new menu inspired by artisans and sustainable sourcing of ingredients

The menu is designed around consciously-sourced ingredients from local artisans who directly or ind...

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Two of Mumbai’s renowned restaurants under SquareMeal Foods — Mirchi and Mime & Madeira and Mime have now launched their new menu.

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Restaurants Under Squaremeal Foods launch their new menu

Two of Mumbai s renowned restaurants under SquareMeal Foods - Mirchi and Mime Madeira and Mime hav...

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Hyatt Regency’s Italian restaurant La Piazza turns 25 this year and has launched a new menu to mark this celebration. In conversation with Restaurant India, Gregorio Lostia, Chef de Cuisine of La Piazza talked about the new menu, which has an addition of non-veg version of much revered Pizza La Piazza, how it is imperative to keep on changing the menu with the ongoing trends and why Pizza La Piazza is his most favourite from the menu.

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TO CELEBRATE ITS SILVER JUBILEE LA PIAZZA LAUNCHES A NEW MENU

Hyatt Regency s Italian restaurant La Piazza turns 25 this year and has launched a new menu to mark ...

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Here are a few pointers which can help you to go one step ahead in making a fine dining experience more special and entertaining than a standard party

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Beyond Dining a New Culinary Experience

Here are a few pointers which can help you to go one step ahead in making a fine dining experience m...

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SBOW Adds New Flavours To Parsi And Mumbai Cuisine

The popular SodaBottleOpenerWala brand has launched a new menu which goes beyond the classic Mumbai ...

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In an interaction with Restaurant India, Umang Tiwari, Founder of Big Fish Ventures talked about the success points that are essential for a restaurateur, how the concept of dining out will never fade away with the emergence of cloud kitchens and the restaurants that he is planning to launch soon.

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Change is the only way forward

In an interaction withRestaurant India Umang Tiwari Founder of Big Fish Ventures talked about the ...

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