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 Rishi Aggarwal, Owner of The Flaming Kick speaks about their concept which offers a wholesome dining bistro for the customers.
It's a well known fact that food is a recession-proof business and hence the industry will continue to grow. However, with people becoming experimental in their food intake, there is a certain shift in the eating habits in India.
Antares consists of a Day Bar, a 250-seat Modern Australian restaurant, 13 Villas, an infinity Pool, the Beach Club and a Store. Antares is open 4pm onwards and is located at Orzan, Small Vagator, Vagator, Goa.
Chef Vikas Pant is the executive chef at Hotel Radisson Blu, Paschim Vihar, talking to Restaurant India; he shares his view on the contribution of a good menu in a restaurant business.
Present in Delhi till now with its four outlets, Sattviko is adding another four in its portfolio in Delhi within four months, one in Jaipur and IIT- Roorke and then will look to enter into Bengaluru and Mumbai market by next year.
The exceptional growth rate of chef driven food-tech segment in India is due to an increased level of awareness among people regarding the benefits of a nutritious and balanced food, and demand for home-like meals designed and prepared by professional che
At a time when global cuisine in India is spreading like never before, the association asked for the government support to make Samosa the burger of the world, Parathe the pizzas of the world, mint chatni as the mayonnaise of the world.
The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon - the Ambience Lawns.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing around the flavours.
Indian Accent has entered the club of top celebrated restaurants in the world with its finest cuisines and service. Chef Manish Mehrotra, Corporate Chef- Luxury Dining, Indian Accent, speaks about the expansion of the brand in New York by November.
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