Bars and restaurant

Restaurateurs are getting on board to offer Bohri cuisine via various pop-ups, events and food festivals.

Firstly, they are truly passionate about what they do and have a sincere wish to instill that passion in others.

In one of the finest gastronomic experiences hosted in Delhi, Together at 12th from Gurugram and Nadodi Restaurant collaborated to dish out an…

When you divide food business into two parts there are two types of segment- convenient based food and experience based food.

The menu and cuisine that a restaurant offers is one of the main factors to consider.

Whether it's a rooftop cafe or a cafe with wide-angle view of outside weather, it is always a delight to have soulful bites at a cozy nook…

The servers are most often unaware of what they are bringing to the table. Many lack the basic courtesy.

In an interview with Restaurant India, Minakshi Singh, owner and partner at Sidecar and Cocktails & Dreams, Speakeasy talks about the key…

In 2018, the bar and cocktail industry evolved radically that took the bar design concept to a whole new level.

Having alcohol has become a customary tradition being followed by the present generation leaving enough room for the startups and entrepreneurs to…

In an exclusive interview with Restaurant India, Suved Lohia, Partner at Hopscotch - Bar & Brasserie shares the experience of being nostalgic at…