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.
A practicing chef, an ambitious businessman, travel enthusiast, Vikram Udaygiri has travelled across world exploring finest ingredients and recipe. Talking to Restaurant India he exposes the culinary perspective of his experiences.
In an interview to Restaurant India, Gurmehar Sethi of Ziu talks about his Thai restaurant and its expansion plans.
During briefing to media about the unique features of its food Sanjeev Kapoor spoke to Restaurantindia.in.
In an interview to Restaurant India, Ashish Massey, Owner at The Ancient Barbeque talks about his expansion plan.
Talking to Restaurant India, he shares some of the culinary delights.
In an exclusive interview to Restaurant India, Chef Ajit Bangera, Senior Executive Chef- ITC Grand Chola talks about food trends in India.
In an interview to Restaurant India, Chef Naren Thimmaiah, Executive Chef, Karavalli talks about menu trends.
In an exclusive interview to Restaurant India, Chef Vikramjit Roy, Chef de Cuisine, ITC Hotels talks about his take on Progressive Asian Cuisine.
In an interview to Restaurant India, Manish Mehrotra of Indian Accent talks about the restaurants success in New York.
In an interview to Restaurant India, Chef Saby talks about his idea of opening an Armenian restaurant.
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