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 interview with Restaurant India, Rukmankan Sivaloganathan, Co-founder and CEO, Trekurious.com tells about the journey of their unique platform.
Sabyasachi Gorai, lovingly called as chef Saby is one of the top chef in India. Talking to Restaurant India, he shares how to create an overall experience for the customers.
In an exclusive interaction with Restaurant India, Celebrity Chef Manish Mehrotra, Indian Accent shares 'How Indian cuisine has developed into modern Indian cuisine in all these years'.
In an exclusive interaction with Restaurant India, Chef Jatinder Uppal, Lead Auditor- Passion Foods shares the growth of Indian cuisines in India and abroad.
In an exclusive interaction with Restaurant India, Vaneet Wadhera shares his experience of working as F&B director at different five star properties in India.
An exclusive interaction with Chef Michael Swamy, Food stylist, consultant and Celebrity Chef.
Small changes, which are traditional with little differences and are quirky for the new age diners are being loved by people.
Small changes, which are traditional with little differences and are quirky for the new age diners are being loved by people.
Afternoon High Tea is an attempt to create an unmatched experience, where guests are served traditional fare served with a Vivanta twist.
Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.
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