Chefs Menu

While fine-dining restaurants are shut due to the pandemic and most of them have altered their menu to squeeze into the space of home delivery,…

In order to stay afloat, restaurants across the country took the aid of technology to create a better customer experience, hygiene and safety,…

How would your customer know that who is the supplier and from where does our produce is coming from?

Whether it's a rooftop cafe or a cafe with wide-angle view of outside weather, it is always a delight to have soulful bites at a cozy nook…

Delhiites, normally, prefer fermented Soybeans soup (Miso) in Bonito Dashii Broths, while Kelp and Shitake Mushroom soups are ordered more in Mumbai.

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…

In an interview with Restaurant India, Chef Gautam Chaudhry, Director, Demiurgic Hospitality Pvt. talks about creating food experience.

In a tete-a-tete with Restaurant India, Neeraj Rawoot, Executive Chef, Leela Gurgaon talks about the importance of fresh, local produce.

In an interview to Restaurant India, she shares how cooking has changed her life in last few years.

Talking to Restaurant India, he shares some of the culinary delights.

Going slow on number counts, Wendy's will be opening over 20 outlets in first two years focusing on NCR and North India.