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.
Let's raise a toast for all these women who have set an example in the industry.
In tete-a-tete with Restaurant India, Head Chef and Owner of Romy's Kitchen, Romy Gill shares about her struggles and how did she overcome the challenges as a woman restaurateur in the UK.
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
Talking to Restaurant India Amit Dash, Executive Chef, The Westin Pune talks about innovation and growth in restaurant business.
Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they serve.
In an interview with Restaurant India, Corporate Master Chef Farman Ali says the true flavours and nature of dishes are often morphed up with fusion at standalones.
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
In an exclusive interview with Restaurant India, Michelin-Star Chef Garima Arora speaks about her entrepreneurial journey with Gaa.
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