The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
The lesson is simple: find your market, position yourself smartly, and price right.
The cart has become a chic symbol of Parisian indulgence, offering the brand’s signature macarons and artisanal gift boxes in an intimate and elegant…
Currently operating at Khar (Mumbai) and Bellandur (Bengaluru), it is also planning to enter Hyderabad by this June and Mumbai (Airoli & Malad)…
The interiors, designed by Shabnam Gupta, showcase a blend of traditional Tamil elements and contemporary design.
From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one…
The food menu, designed to complement the drinks, showcases internationally inspired dishes crafted by co-founders with Michelin-star backgrounds.
The Kind promotes unconventional eating habits by offering a variety of delectable cuisine tailored for vegans, Jains, gluten-free people, and more.
In today’s digital age, technology has been pivotal to Zahra’s growth. Online reservations and collaborations with delivery apps have expanded the…
The restaurant’s sleek 75-seat dining area, featuring a private dining room, sets the stage for a journey that transcends mere eating.
How Ancient Stone Flames BBQ & Grill is providing a lava stone grill experience that’s taking India by storm.
Maintaining the authenticity is very important; getting the required raw materials available is a task.
These cities are turning into a hotbed for opportunities. With higher disposable income, limited entertainment options, emerging job opportunities,…
The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years.
Travel and food are no more about going to a new place and tasting something new or different; it is about being able to engage all the senses.
To ensure they get the vibe and ambiance of a space right, architects and designers work with an intensive list of requests from clients.
The Opportunity & challenges in developing the fast casual spin of and how to make it successful
The hospitality industry, like every other industry, is also beginning to turn towards sustainable practices to make room for the concept of "…
ACDR segment in India is estimated to be at INR 60,255crore in 2018-19.
For example, at Portland International Airport, one can find a Whiskey Tasting Area that is dedicated to helping customers get a feel of the spirits…
Millennial are aware of their taste, variants and the whole magnitude of the quality has made headway over the decade.
The pizza chain is continuing its global growth momentum with the recent opening of its first restaurant in Bangladesh. Within its first week of…
Designers are focusing much more on use of antiques, colour bursts of gold, brown, blue, statement mirrors, luxurious textures of wood.
Making lives easier for the busy bees, came in several food tech startups with their apps that respond to your hunger growls, no-cooking and sick…
Copyright © 2009 - 2025 Restaurant India.