Vishnu Manohar is an executive chef in Manohar Groups, Manohar Group are undeniable leader in professional catering services in Nagpur &…
Standardisation is playing a key role in the growth of quick service restaurant chains whereas if you are running a restaurant that is based on…
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…
In an interview to Restaurant India its General Manager Akhil Taneja and Executive Chef Arun Kumar talks about some exciting culinary trends to share…
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18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
Restaurant India spoke to top chefs and restaurant owners to find out what's there in the store in 2023 food trend.
The restaurant, featuring indoor and outdoor seating, boasts of a decor inspired by the 'Neo-Japonism' style, a more oblique interpretation…
In a A tete-a-tete with Restaurant India, Chef Tejasvi Chandela talks about bringing a French pastry revolution in Jaipur.
The idea is to merge convenience with traditional taste as the boxes can be relished in the comfort of your house.
A popular trend is the QR code for viewing the menu that eliminates a paper one. As also, the receipt on the customer's mobile instead of a…
In an exclusive interview to Restaurant India, Chef Sandeep Pande, Executive Chef, JW Marriott Aerocity talks about change in customer behaviour and…
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…
In an interview to Restaurant India, Chef Mahesh Sharma, Executive Chef- Radisson Blu Dwarka talks about food presentations and innovation.
In an interview to Restaurant India, she shares how cooking has changed her life in last few years.
A practicing chef, an ambitious businessman, travel enthusiast, Vikram Udaygiri has travelled across world exploring finest ingredients and recipe. Talking to Restaurant India he exposes the culinary perspective of his experiences.
In an interview to Restaurant India, Gurmehar Sethi of Ziu talks about his Thai restaurant and its expansion plans.
During briefing to media about the unique features of its food Sanjeev Kapoor spoke to Restaurantindia.in.
In an exclusive interview to Restaurant India, Chef Ajit Bangera, Senior Executive Chef- ITC Grand Chola talks about food trends in India.
In an interview to Restaurant India, Chef Naren Thimmaiah, Executive Chef, Karavalli talks about menu trends.
In an exclusive interview to Restaurant India, Chef Vikramjit Roy, Chef de Cuisine, ITC Hotels talks about his take on Progressive Asian Cuisine.
In an interview to Restaurant India, Manish Mehrotra of Indian Accent talks about the restaurants success in New York.
In an exclusive interaction with Restaurant India, Chef Karthikeyan, Executive Chef, The Rice Boat Restaurant, Kochi talks about serving fresh sea food.
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