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 conversation with Restaurant India, Chef Ashvini Kumar, Executive Chef, Four Points by Sheraton, Navi Mumbai talks about his interests for food.
In an exclusive interaction with Restaurant India, Chef Ajay Chopra, Celebrity Chef and Author talks about his journey in the world of food.
In an interview to Restaurant India, Gayatri Iyer, Founder and Chief Curator- Chef In A Box shares the idea of tying up with chefs and restaurants…
With its second acquisition of EatOnGo, the on-demand meal service in Bengaluru, InnerChef has now deepened its presence in the fast growing…
More and more women are joining the bandwagon and pursuing their dream leaving behind the four walls.
In an exclusive interview to Restaurant India, Master Chef winner Ripu Daman Handa talks about his culinary stint.
In conversation with Restaurant India, Tanveer Kwatra, Executive Chef, Le Meridien Gurgaon shares about his love for food.
As you enter the inside space, Tamasha environment consists of subtle woods, Interiors is done in most beautiful way. The furniture is casual, modern…
In an exclusive interview to Restaurant India, Chef Shaun Kenworthy talks about his culinary stints.
In an exclusive interview to Restaurant India, Abhijeet Goswami, Co-Founder, Cook'dIn talks about his business model.
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