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.
With the arrival of winter season, restaurants and Quick Service Restaurants (QSRs) are gearing up for the winter menu.
Here are a few pointers which can help you to go one step ahead in making a fine dining experience more special and entertaining than a standard party
How would your customer know that who is the supplier and from where does our produce is coming from?
In an exclusive interview with Michelin Star Chef Stephane Gaborieau from France, Restaurant India talks about food trends.
In an interview with Chef Ananya Banerjee, owner of studio,The LAB (Lifestyles by Ananya Banerjee), Dadar, she spoke about the regional cuisines which are not getting their due attention, how home chefs pay an important role in spreading regional food and how she likes to use usual ingredients in an unusual manner.
As Diwali is around the corner and Durga puja is going on, chefs across the country are curating innovative festive food recipes to make the most of this festival month. Here are some unusual festive recipes.
In an exclusive interview to Restaurant India Chef Vikram Ganpule, Executive Chef, Andaz Delhi talks about building a sustainable business.
Talking to Restaurant India Chef Rohit Chadha, Chef de Cuisine, Hyatt Regency Pune talks about the growth of Oriental Cuisine.
here is a lot of connect that a guest could make if the restaurant is led by a chef.
In an interview to Restaurant India Chef Anurudh Khanna, Multi-Property Executive Chef, The Westin- Gurgaon shares about food presentations and techniques.
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