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.
A customer is drawn in by the way the products are displayed as well as the shop entrance. For a Patisserie, that's the crucial point that has to attract potential customers.
Ever since its inception by Late Chef Dr. Bill Gallagher in 2004, International Chef's Day has been as much about celebrating people in the culinary profession as promoting the importance of healthy and responsible eating.
If you want to run the fine dining restaurant and also operate the dark kitchen at the same time, experts believed that it is a challenge.
While fine-dining restaurants are shut due to the pandemic and most of them have altered their menu to squeeze into the space of home delivery, having a tasting menu can be a great way to bounce back.
Chef Gauri Varma is the woman behind the uniquely innovative and widely popular G's Patisserie. Her immense love for bakery and inclination towards hospitality motivated her to pursue her own venture by the name of Confect.
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks about the traditional way of serving and eating food.
Home-chefs put in a lot of time and effort to dish out something interesting every time they put a menu out there, they are experimental and fearless.
There are many methods of cooking which naturally help meats and vegetables in retaining their natural flavors.
The Westin Gurgaon, New Delhi, is all set to dedicate an entire alfresco dining area to the Royal Flavours of Awadh, featuring separate ala carte and set menus specially curated by the hotel's Indian Master Chef Sadab Qureshi, at the patio of all-day dining outlet.
Hyatt Regency's Italian restaurant La Piazza turns 25 this year and has launched a new menu to mark this celebration. In conversation with Restaurant India, Gregorio Lostia, Chef de Cuisine of La Piazza talked about the new menu, which has an addition of non-veg version of much revered Pizza La Piazza, how it is imperative to keep on changing the menu with the ongoing trends and why Pizza La Piazza is his most favourite from the menu.
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