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 interview with Restaurant India Chef Suresh Babu, Executive Chef, Clarks Exotica Convention Resort & Spa, Bengaluru talks about food presentation.
In an exclusive interview to Restaurant India, Celebrity Chef Gary Mehigan talk about his food journey.
In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.
In an interview with Restaurant India, Deeksha Shetty Owner at CocoaMaya talks about her love for baking.
In an interview with Restaurant India, Chef Ivan Chieregatti, Executive Chef, Hyatt Regency Delhi talks about benefits of fresh ingredients.
In an interview to Restaurant India, Chef Aanal Kotak of The Secret Kitchen talks about creating food magic.
In an interview to Restaurant India, Sagar Sharma and Chef Izzat Hussain talks about creating a luxury dining experience.
In conversation with Restaurant India, Mayank Tiwari, Executive Chef, PVR The Luxury Collection talks about his cooking techniques.
In tete-a-tete with Restaurant India, Chef Yutaka Saito, Executive Chef, Simply Sushi by PVR Director's Cut talks about Japanese food trend.
In an exclusive interview with Restaurant India, Chef Hemant Oberoi unfolds his culinary tales.
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