The space also boasts a stunning ceramic utensil wall installation by Claymen, which adds an element of artistry and craftsmanship to the environment.
here is a lot of connect that a guest could make if the restaurant is led by a chef.
Talking to Restaurant India, Sourabh Chanana of Hilton Garden Inn talks about food ingredients.
In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."
In tete-a-tete with Restaurant India, Chef Yutaka Saito, Executive Chef, Simply Sushi by PVR Director's Cut talks about Japanese food trend.
Small changes, which are traditional with little differences and are quirky for the new age diners are being loved by people.
Small changes, which are traditional with little differences and are quirky for the new age diners are being loved by people.
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