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.
An interview with Chef Paul Kinny, Ex. Chef, InterContinental Marine Drive.
An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.
Interview with Chef Taruneet Walia, Executive Chef, Mango Chutney Inc, Ontario
An interview with Soumya Goswami, Executive Chef and Chef de Cuisine, the Oberoi Group.
An Interview with Chef James Biaka, Executive Chef, Kofuku, Mumbai.
If you want to serve a quality food, a quality chef is the requirement of your restaurant.
A look at how the effect of food inflation has affected food business.
An Interview with Chef Gautam Chaudhary, Pink Poppadom, Hyatt, Bangalore.
What made Chef Arun Batra, Executive Chef, TajSTATS Air Catering, Taj Group, bag the Golden Hat Chef Award is his adaptability, his administrative ability and his managerial skills in taking on new projects.
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