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 interaction with Restaurant India, Chef Steffan shares the essentials of running a successful restaurant.
In an interaction with restaurant India, Sridhar Sigatapu, Executive Chef, Grand Mercure shares the supply chain management process at his hotel.
An exclusive interaction with Restaurant India, Neeraj Kataria, Executive Chef, Royal Orchid Ahmedabad shares his view on the contribution of good menu in restaurant business.
In an exclusive interaction with Restaurant India, Sanat Chitrakar, Sous Chef, Taj Banjara, shares how important is supply chain for a restaurant business.
Food always involves all the senses (see, smell, touch and feel, taste and hear- especially while eating crunchy dishes). People usually remember and visit a restaurant for its food.
Chef Subrata Debnath, Executive Chef, Hyatt Regency, Chennai has over 22 years of experience in working in the kitchen. Talking to Restaurant India, he shares 'basics of managing and serving the best food to the customers'.
Chef Hemant Oberoi has taken the Indian culinary delight to greater heights. Talking to Restaurant India, he shares his experience of giving India the global curry experience.
Chef Anand Morwani is an expert in European and American Cuisine, Talking to Restaurant India, Chef Morwani, Co-Owner, Brewbot, shares the latest trend which is building the Indian culinary landscape.
An exclusive interview with Chef Kunal Kapoor, Celebrity Chef and Executive Sous Chef- Leela Kempinski.
An interaction with Chef Sujan Sarkar, Chef de Cuisine, Olive Bar & Kitchen.
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