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.
Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food caters to the Indian palate.
In an interview with Restaurant India, Chef Pallavi Nigam Sahay speaks about her cookbook and food pairing with tea.
Though, handcrafted foods, off beat experience, multi-food moment are some of the emerging trends for diners wherein quality is more focused over quantity.
In an interview with Restaurant India, Chef Raji speaks about her take on cooking fusion food.
Talking to Restaurant India, Sourabh Chanana of Hilton Garden Inn talks about food ingredients.
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his great delivery and service.
In an interview with Restaurant India, Chef De Cuisine Jihad El-Chami, Mabruk in Hotel Sahara Star, Mumbai speaks about the familiarities between the Lebanese and Indian food cultures.
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
Located at Prabhat Road, Erandwane in Pune, Olive Wheat Grape serves Mediterranean Cuisines.
In an interview with Restaurant India, Chef Anahita Dhondy gives expert tips on how to make diners remember the cuisines and revisit the restaurant.
Copyright © 2009 - 2025 Restaurant India.