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.
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing strategies at SodaBottleOpenerWala, Powai.
In an exclusive interview to Restaurant India, Dario Dezio, Chef and MD talks about starting restaurant in India.
In a tete-a-tete with Restaurant India Hemant Oberoi, Chef and Restaurateur talks about innovation in food.
In tete-a-tete with Restaurant India, Chef Vineet Bhatia speaks about his journey from getting a Michelin to modernising Indian food.
In an exclusive interview with Restaurant India, Chef Anurudh Khanna, Executive Chef, Shangri La Bengaluru talks about bringing colour into the plate.
In an interview with Restaurant India, Executive Chef at Banjara Mumbai, Amit Chakraborti shares his views on the food trends that will rule 2019 and more.
In an interaction with Restaurant India, Chef Vikas Vichare, Executive Chef, W Goa talks about his love for food.
In an exclusive talk with Restaurant India, Chef Nilesh Limaye speaks about the importance of regional cuisines at restaurants in India and his ideas behind menu planning and kitchen designing.
This elegant, sit-down style of dining has not been done since the nineties.
Celebrity Chef Vicky Ratnani shares about his travel escapades and what's the next big thing in this to do list.
Copyright © 2009 - 2025 Restaurant India.