A flagship brand of Foodsense Hospitality, Destination 72 is modeled with a keen insight into the city's diverse food and beverage scene.
In an e-mail interview with Vikas Vichare, Executive Chef, W Goa spoke about the rise of consumption of healthy food and beverages in the country,…
At the sidelines of the Indian Hospitality Expo 2019, Chef Asma Khan, founder of the Indian Restaurant Darjeeling Express in London, spoke about the…
chefs are serving food with a global appearance to give consumers a premium dining experience and make it more appealing. An attempt of giving global…
North and South Indian dishes have highlighted to the extent that people often seem to forget that India has a variety of regional and tribal…
In an interview to Restaurant India Chef Anurudh Khanna, Multi-Property Executive Chef, The Westin- Gurgaon shares about food presentations and…
Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food…
Though, handcrafted foods, off beat experience, multi-food moment are some of the emerging trends for diners wherein quality is more focused over…
Within last decade, Retail Food Industry in India has witnessed newer brands (Homegrown and Multi-National) that are driving higher consumption…
The decor of Imperfecto Shor Cafe features exposed brick with valiant illustrations and vintage looking furniture.
In an interview with Restaurant India, founder of Nut and Bowls, Surruchi Joshhi, talks about the first raw vegan cafe in Delhi.
A North Indian cuisine restaurant reminiscent of a bygone era opens in Delhi.
Um Doiss Tres sets the desired ambiance for a sociable and relaxed evening.
The cuisine is way through the pages of history, culture and natural wonders of that most Latin of the lands.
With India, currently, being the second fastest growing market for processed meat and poultry with a CAGR of 22%, it comes as no surprise that cold…
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