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.
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
Speaking to Restaurant India, Chef Nishant Kumar Choubey shared the qualities to be a Michelin Star Chef and the scope of this industry in the future.
Open kitchens have forced chef's to change their behaviour and work methods.
Touted as the 'Desi Nigella' of India, Celebrity Chef Rakhee Vaswani is a culinary expert and owner of Culinary studio and Academy.
In an exclusive interview to Restaurant India, Diana Chan talks about her first India debut and designing menu for the Mumbai restaurant.
Diners don't read the menu from front to back; they scan it quickly spending an average of 109 seconds.
Even though the culinary industry is dominated by men all around the world, these women have proven that there's nothing stopping them to rule it with their endless hard work and passion.
This article is centred on how the chefs are addressing the key disruptive trends impacting the food industry, with how food and cuisine changes are happening in food service.
Talking to Restaurant India, Chef Noah Barnes, Executive Chef at TabulaBeach Cafe and Arriba-Mexican Grill &Tequileria talks about global food trends.
In an exclusive interview with Restaurant India, Chef Pawan Uppal, Executive Chef, Habitat World talks about his food passion.
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