One should choose a venue that is suitable for the occasion. Restaurants are also a good choice for this. Not only does a good restaurant create a…
People who prefer fine dining restaurant the most, dine-out no more than 3 times a month as they are not just going out to have food but are looking…
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…
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a…
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
Both settings create different moods, but which one is better? The answer depends on what you enjoy the most.
In an exclusive interaction with Restaurant India, Anjan Chatterjee, Founder & MD, Speciality Restaurants talks about innovation, experiential…
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality,…
In an exclusive interview with Restaurant India, Abhyaraj shares about his brands, indianising menu, picky eaters, trends and expansion plans and…
Restaurants today have the most widespread menu. With consumers today becoming more and more experimental in their food choices, restaurants today…
This transition from sweltering heat to soothing showers marks not only a change in weather but also a pivotal moment for the culinary landscape,…
The primary allure of online reservation systems is undeniable: they offer an easy interface for consumers to book tables and provide restaurants…
Michelin's selective geographic expansion is influenced by its commercial interests and market dynamics, which currently exclude India from its…
The city of nawabs is now more than kabab and kormas, curries and biryani, and one can now indulge in Mexican, Spanish, English and Asian cuisines, among others.
Delhi, Bangalore and Ahmedabad are moving fastest towards normalcy with a 70 percent recovery rate projected to be achieved in this festive quarter, followed by Kolkata, Chennai, Jaipur and Hyderabad with a 55 percent recovery rate.
With all these new innovations and changes we have also seen fine-dining restaurant businesses in India adapt and change as per new requirements.
Similarly, rather than going with a conventional f&b operation, hotel owners are increasingly approaching independent restaurateurs to open outlets in their hotels.
Variety of seating spaces are created here for an experiential experience with a clear view of Aravalli hills which confers onto an amorous & snug setup to savour.
Consumers of the space are influenced by the theme, decor and design with interactive spaces elevating mood, striking chords of nostalgia.
In an exclusive interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.
The botanical motifs on the handcrafted enamelled artwork beautifully ties in with the freshness of the menu that Ummrao offers.
In an exclusive interview with Restaurant India, Chef Anurudh Khanna, Executive Chef, Shangri La Bengaluru talks about bringing colour into the plate.
In an interaction with Restaurant India, Santanu Chakraborty, Director, Hing Bar and Restaurant talks about the changing trend happening in the food industry.
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