To make higher profits, one can cut down the food costs marginally, only by pricing and designing the menu the right way.
In an interaction with Restaurant India Chef Palash Ghosh talks about new innovation, food techniques and trends in the future.
At a time when food businesses were folding, some big names from the Chef industry too were venturing out of their own.
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…
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…
Chef Gauri Varma is the woman behind the uniquely innovative and widely popular G's Patisserie. Her immense love for bakery and inclination…
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks…
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.
Hyatt Regency's Italian restaurant La Piazza turns 25 this year and has launched a new menu to mark this celebration. In conversation with…
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
In an exclusive interview with Michelin Star Chef Stephane Gaborieau from France, Restaurant India talks about food trends.
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…
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.
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