Tibetan street food is more than a culinary experience — it holds the kindness of the vendors, the laughter of college students sharing plates of…
Chole Bhature has its roots in Punjab. It was introduced to Delhi by migrants after independence. Over time, it became a part of Delhi’s food culture…
From using the French Embassy kitchen back in 2010 to operating a 12,000 sq. ft production facility in Noida that runs 24x7, L'Opera has…
Little Miss Muffet a beautiful European Cafe-cum-bakery recently opened in the MGF Mall, Saket in Delhi.
In an interview with Restaurant India, Aavika Chhawchharia and Utsav Chhawchharia talk about the bakery segment in the Indian market.
There are 17 outlets of Kylin restaurant with both company-owned and franchise formats.
Viet-Nom is the brainchild of Manish Sharma, a seasoned restaurateur who has already tasted success with Molecule and Drunken Botanist.
The grandest project to date, Dragonfly Experience, Priyank Sukhija's venture in partnership with Badshah, has opened in Aerocity, Delhi, and…
The owners of Gola Sizzlers, Manik and Rajat Kapoor, in a joint interview, talk about the impact of their restaurant business.
In an interview with Restaurant India, founder of Nut and Bowls, Surruchi Joshhi, talks about the first raw vegan cafe in Delhi.
The cuisine is way through the pages of history, culture and natural wonders of that most Latin of the lands.
In an interview with Restaurant India, co-partner and founder at Raasta, Goumtesh Singh speaks about the growth of Raasta restaurant.
In an interview with Restaurant India, Co-founder of Anglow, Arpan Gupta, speaks about the importance of location for a restaurant.
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 interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched…
Kadaknath chicken or black chicken is high in demand due to low fat (0.73%-1.03%) and cholesterol contents, while other chicken breeds have fat…
The founders of After Stories, Gurugram, Abhimanyu Boken and Harshit Arora talk to Restaurant India about the theme, new menu and food pairing at…
There are 11 food stations and 11 live kitchens, and more than 100 cuisines are served at The Market Place, the newly-launched restaurant in Delhi.
OKO, The Lalit New Delhi, is the first restaurant in India to introduce an all-inclusive workforce of women and transgenders. It empowers specially-…
Cha Bar has now 10 outlets located across major cities in India.
The menu of Farzi Cafe is radically enhanced with 30% addition of new dishes.
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