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…
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…
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.
In an interview with Restaurant India, Thayanithy, Sous Chef at the Signature Club Resort, talks about the future of new dishes at restaurants in the…
In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched…
In an interaction with Restaurant India Sarabjit Singh Walia, Executive Chef, Radisson Gurugram talks about changing food trends.
Shivesh Bhatia, maverick baker, Instagrammer, and now an author of cookbook Bake With Shivesh, talks to Restaurant India on what led him to choose…
In an interview with Restaurant India, Michelin-Star Chef Alfred Prasad talks about the elements that restaurants in India need to implement to cater…
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the…
In an interview with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor says Ramen soup trends have only begun to catch up in India.
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants…
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