Technology may eventually bring customers to your door, but it's the human touch that keeps them coming back.
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, Chef Raji speaks about her take on cooking fusion 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 De Cuisine Jihad El-Chami, Mabruk in Hotel Sahara Star, Mumbai speaks about the familiarities between the…
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
In an interview with Restaurant India, Chef Anahita Dhondy gives expert tips on how to make diners remember the cuisines and revisit the restaurant.
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 tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the…
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants…
20 per cent of my guests' messages chefs that I am coming on these days and will you be there?
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott…
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing…
In tete-a-tete with Restaurant India, Chef Vineet Bhatia speaks about his journey from getting a Michelin to modernising Indian food.
In an interview with Restaurant India, Executive Chef at Banjara Mumbai, Amit Chakraborti shares his views on the food trends that will rule 2019 and…
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