Technology may eventually bring customers to your door, but it's the human touch that keeps them coming back.
Every chef carries a story with spices. Some follow old traditions, while others explore new ways with bold mixes. Yet, all agree that spices are the…
Quality not only builds trust but also creates distinction, helping a brand stand out from the crowd in a highly competitive industry.
The restaurant industry is projected to reach 79.7 billion dollars by 2028, growing at a CAGR of 15%.
The chef draws inspiration from Japanese precision, European simplicity, and Indian cuisine. By using locally sourced seasonal ingredients, the chef…
Around 30% of restaurants are chef-driven restaurants in India.
An alumnus of IIHM Kolkata, Chef Dash’s illustrious career includes key roles with Taj Hotels, ITC Hotels, Marriott International, and Atmosphere…
The "Brigade de Cuisine," a precisely structured hierarchy, is the intricate ecosystem that exists behind the swinging kitchen doors. For…
Known for its modern take on authentic Indian flavours, Salt redefined the contemporary Indian dining. We have pan-Indian exposure in our menu
Apart from recently working in a Two Michelin Star & World’s Leading Best Restaurant “NOMA” with Rene Redzepi, in Copenhagen, Denmark, he has…
“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
Sustainable food has become a trend in moving forward and it’s going to stay. Zero-waste cooking is one of the major things in which everybody is…
This Woman’s Day, let’s celebrate the woman in the restaurant sector who is breaking the glass-ceilings and making a mark for themselves.
Influencer marketing helps in increasing awareness, greater engagement, highly cost-effective, profit potential and much more as food bloggers and content creators explore more restaurant and food places and reach out their audiences in unique way.
In an exclusive interview with Restaurant India, Chef Rahul discusses about the on-going food trends, role of food plating and presentation, his journey and much more.
In an exclusive interview with Restaurant India, he shares about his journey, The Locavore, challenges, Chef on Road trip and much more.
As always, conversing with the smiling, super-talented chef-entrepreneur provides meaningful insights into the ever-changing, dynamic world of food services.
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines.
The demand for chefs is soaring due to a confluence of factors, including evolving dining preferences, the influence of social media, health and wellness trends, amongst others.
In an exclusive interview with Restaurant India, Celebrity Chef Shipra Khanna talks about her journey in the world of food.
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about strating an-ingredient driven restaurant in India.
In an interview with Restaurant India, Michael Swamy, Chef and Author talks about why it's important to source the ingredients locally and trends in the restaurant sector.
To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
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