“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
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…
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his…
In an exclusive interview with Restaurant India, Chef Anurudh Khanna, Executive Chef, Shangri La Bengaluru talks about bringing colour into the plate.
An interaction with Chef Madhumita Mohanta, Executive Chef, Lalit Great Eastern, Kolkata.
Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the…
In an interview with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor says Ramen soup trends have only begun to catch up in India.
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott…
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