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.
Traditionally charted with other cuisine menus in standalone restaurants and five star hotels, desserts and crepes have been creating its niche while coming out and creating its own space.
Indian food business is going through a phase where we still have plenty of opportunity to explore and we may see several other trends and cuisines picking up centre-stage.
In an interaction with Saurabh Saxena, Founder-CEO of Holachef, shares with Restaurant India, his ardent love for food and the technology coming up within Holachef.
However, in today's world, the value of refinement isn't that much. And that's the reason why Lucknawi food doesn't make it to the restaurants as compared to other food.
In April 2015, over eight food companies raised funds and about two mergers and acquisitions took place. The total fund raised by food players' amounted to over $155 million.
Commonly known as 'the macaron girl', Pooja Dhingra is the young Owner of Le 15 Patisserie, and Studio Fifteen. Talking to Restaurant India, Pooja shares her experience working as a pastry chef.
In an exclusive interview to Resaturant India, Celebrity Chef Aditya Bal shares how the love for food made him quit his job as an actor and this is why he landed as chef.
Founded in 2005 in Mumbai, Founder Manav Shital and Niti Agarwal launched 'Juice Lounge' as a premium health and juice bar.
The market for cranberry products is currently limited to major tier-one cities such as Delhi, Mumbai and Bengaluru.
Indians are much more attracted to the foods which are well advertised as today they are no more restricted to eating out but they want to know what all things have been used in designing the menu.
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