Talking to Restaurant India Vidit Rawat Founder and Owner at Pracheen, India before 1947 talks about delivering food that binds our culture, family.
According to Spoonshot's proprietary data, between 2015 and 2019, interest in this space increased by 49.6 percent due to the associated health…
Indian dishes are a different world of flavours, aromas, spices, ingredients and culinary skills & techniques.
It grew10 percent in the past three years to touch INR 275,512 crore in 2018-19 and is expected to touch INR 341,877 crore by 2022-23, a whopping…
From exploring the Kashmiri Pandit cuisine to the food of East and the some never heard delicacies of Pondicherry, travellers and food dwellers too…
People have always thought vegan ice cream as boring and bland but in last few years there has been lots of experiments to make ice cream more creamy…
Spread across an area of 3500 sq. ft., this 111 seater outlet is designed to replicate the chaos, cacophony and sheer action packed nature of Asian…
In an interaction with Restaurant India, Ishan Kapoor of Madam Curry talks about starting a delivery-only concepts that boasts of experimental Indian…
Talking to Restaurant India Amit Juneja, CEO, Annakoot talks about starting a restaurant that serves natural and healthy foods.
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a…
Design concept draws inspiration from the age old art of “kintsugi” which is similar to the Japanese philosophy of wabi-sabi, embracing of the flawed…
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks…
We intend not to hire any professional chefs but in future we have plans to hire khansamas who knows about old school cooking.
There are a plethora of vegan options available in the market that can easily replace eggs, even on the online platforms.
Covid-19 has definitely taken a toll on us, said Avantika Sinha Bahl whose restaurant even after opening could not do wonders as her clientele being…
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