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 interaction with Restaurant India, Chef Karthikeyan, Executive Chef, The Rice Boat Restaurant, Kochi talks about serving fresh sea food.
In an exclusive interview to Restaurant India, Chef and restaurateur Hari Nayak talk about his first restaurant in India.
In an interview to Restaurant India, Chef Dheeraj Mathur, Master Chef, Radisson Blu- Paschim Vihar talks about bringing innovations in menu.
In a telephonic conversation with Restaurant India, Chef Kelvin Cheung talks about his plans for Indian market.
In an interview with Restaurant India, Michelin Starred Chef Atul Kochhar shares his comeback to India.
In an interview to Restaurant India Ajay Modani, Co-Founder, Cookifi talks about their funding roundup and expansion plans.
Talking to Restaurant India, Rajesh Shetty, Executive chef at GVK lounge by TFS-Performa, T-2 International Airport, Mumbai shares about changing food trends.
In telephonic conversation with Restaurant India, Ashish Singh shares about venture and what made him start his own venture.
In an exclusive interview to Restaurant India, Chef Saransh Goila, Celebrity Chef, Author and Entrepreneur talks about his love for food.
Talking to Restaurant India, Chef Ashish Massey, Chef & Entrepreneur shares about his journey in the world of food.
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