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 Rakesh Talwar, Partner and Chef- The Spare Kitchen, speaks about his multi-cuisine restaurant.
Deepankar Arora has worked with several 5-star restaurants as chef managing their kitchen. In an exclusive conversation with Restaurant India, he talks about his venture Tawak, a fine dining restaurant in Noida.
Despite consumers love for international food, it is the desi tadka that makes people happy and satisfied, and restaurateurs and chefs are heavily cashing in on this consumer sentiment.
In a telephonic conversation with Restaurant India, Sai Priya Mahajan, Co-Founder, Eatlo explains how difficult it is for an entrepreneur to decide on daily changing menu.
ITC Bukhara is amongst the top restaurant in the World. In an exclusive interview to Restaurant India, Chef JP Singh, Executive Chef, ITC Bukhara shares about the consistency the brand has maintained over the last few days.
With over 30 restaurants worldwide, Jamie's Italian and Pizzeria is opening its doors in Ambience Mall Vasant Kunj and Gurgaon. In a tete-a-tete with the Restaurant India, Jamie Oliver talks about the brand's excitement in India.
Talking to Restaurant India, Saurabh Saxena, Head- Kitchens and Operations, Sura Vie shares 'what are the best quality ingredients for getting the best responses from the customers'.
Like every year, the Indian Restaurant Congress' 5th edition is targeting at delivering the best industry output to restaurant enthusiasts and retail industry aficionados.
In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the restaurant business today.
In an interaction with Restaurant India, Rohan Arora, Co-Founder, Bueno Foods, shares how he entered into the restaurant business and his future plans.
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