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 a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In a tete-a-tete with Restaurant India, Neeraj Rawoot, Executive Chef, Leela Gurgaon talks about the importance of fresh, local produce.
In an exclusive interview with Restaurant India, Chef Ashutosh Kumar, Pastry Chef at Grand Hyatt Kuala Lumpur, Malaysia shares his experience in food industry.
In an exclusive interview with Restaurant India, Sandeep Pande, Executive Chef, Weligama Bay Marriott Resort and Spa talks about the food trends in India.
Being present at Restaurant Congress 2017, Chef Vikas of Flurys shares his experience and thoughts about the event and more.
In an exclusive interview to Restaurant India, Akshay Nayyar Celebrity Chef and Owner at Kopper Kadai talks about his newly opened restaurant.
In an exclusive interview to Restaurant India, Chef Michael Swamy talks about his idea of opening a restaurant at par with global standard in India.
In a tete-a-tete with Restaurant India, Varun Inamdar shares his journey as a chef.
In an interview to Restaurant India, Chef Mahesh Sharma, Executive Chef- Radisson Blu Dwarka talks about food presentations and innovation.
In an interview to Restaurant India, she shares how cooking has changed her life in last few years.
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