Contemporary cocktail-making is one of the most creative and lively professions in the hospitality industry.
Master of Wine Sonal Holland stresses on the importance of formal wine education for Food and Beverage professionals through forums such as WSET (…
Masterchef Siddharth Talwar heads the cafe as the Culinary Expert and has helped the team in menu curation as well.
In an interview with Restaurant India, Founder of Anando, Devang Thakkar speaks how collaborating with HoReCa segment is a win-win situation for both.
Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."
In a country where wine awareness and knowledge are still at a nascent stage, wine by Glass is the best strategy to grow the category.
Rupali Bhatnagar, General Manager and Senior Winemaker, Sparkling Wines at Sula Vineyards, talks about her approach towards winemaking.
Drifters Tap Station is the first microbrewery in India to serve 24 handcrafted Eastern Europeans brews.
In an interview with Restaurant India, CEO and Founder, Rahul Kakkad shares how Poshn's concept is different from other juice players in the…
Let's raise a toast for all these women who have set an example in the industry.
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they…
In an interview with Restaurant India, Keshav Prakash, the founder and curator of The Vault, speaks about the whiskey consumption in India.
With the mushrooming of microbreweries across Delhi/NCR, new entrants like Hite and many other imported beers, and a booming social life, there'…
It's not just the one person standing behind the bar but the whole team to sit and hash out ideas on how to promote sustainability.
With a 400-person capacity the venue is designed by renowned New Delhi-based interior architects Chromed Design Studio.
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