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.
Consumers have the option to pre-order and get the food delivered at their office just when they reach, saving them time and from the harmful effects of skipping the most important meal of the day.
In an exclusive interview to Restaurant India, Eric Neo, Celebrity Chef and Executive Chef, InterContinental Singapore shares about his love for Indian food.
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and promoting Indian cuisines at global platforms.
In an exclusive interview to Restaurant India, Amit Agarwal Owner, JungleeBillee share about his idea of opening India's first boutique-studio-cafe.
In an exclusive interview to Restaurant India, Chef Rakhee Vaswani, shares her journey in the world of food.
Gaggan Anand is an Indian chef born in Kolkata, India. Today, he owns the most celebrated progressive Indian restaurant Gaggan in Bangkok, Thailand. Talking to Restaurant India, Gaggan shares some of his wacky ideas of dealing with food.
In conversation with Restaurant India, Chef Puneet Jain, Bueno talks about gourmet food which will be the new trend in 2016.
When MTV launched its cafe in association with Delhi based Fun Bars Hospitality; Ranveeer Brar was roped in as the corporate chef of the group crafting the most inspirational food from around the globe.
In an interaction with Restaurant India, Chef Shamsul Wahid, Smoke House Deli, shares about his love for food and turning his love into a passion.
At a time when Eastern market is the least favoured market for the food business entrepreneurs, Chef Khanna dreams of opening his first restaurant in Indian city of Bodhgaya in Bihar.
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