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…
The restaurant industry is projected to reach 79.7 billion dollars by 2028, growing at a CAGR of 15%.
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…
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.
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines.
Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food…
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his…
In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."
Let's raise a toast for all these women who have set an example in the industry.
20 per cent of my guests' messages chefs that I am coming on these days and will you be there?
In tete-a-tete with Restaurant India, Chef Vineet Bhatia speaks about his journey from getting a Michelin to modernising Indian food.
Celebrity Chef Vicky Ratnani shares about his travel escapades and what's the next big thing in this to do list.
Speaking to Restaurant India, Chef Nishant Kumar Choubey shared the qualities to be a Michelin Star Chef and the scope of this industry in the future.
In an exclusive interview to Restaurant India, Diana Chan talks about her first India debut and designing menu for the Mumbai restaurant.
This article is centred on how the chefs are addressing the key disruptive trends impacting the food industry, with how food and cuisine changes are happening in food service.
In an interview with Restaurant India Chef Suresh Babu, Executive Chef, Clarks Exotica Convention Resort & Spa, Bengaluru talks about food presentation.
In an interview to Restaurant India, Chef Aanal Kotak of The Secret Kitchen talks about creating food magic.
In an exclusive interview with Restaurant India, Celebrity Chef Amrita Raichand talks about creating experience for children.
Being present at Restaurant Congress 2017, Chef Vikas of Flurys shares his experience and thoughts about the event and more.
In an interview to Restaurant India, Chef Mahesh Sharma, Executive Chef- Radisson Blu Dwarka talks about food presentations and innovation.
In an exclusive interaction with Restaurant India, Chef Ajay Chopra, Celebrity Chef and Author talks about his journey in the world of food.
Consumers have the option to pre-order and get the food delivered at their office just when they reach, saving them time and from the harmful effects of skipping the most important meal of the day.
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