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…
From client benefit, to establishing settings and stance, there are numerous guidelines and norms that are required to be taken when working in a formal feasting condition.
In an interview with Restaurant India, Chef Ivan Chieregatti, Executive Chef, Hyatt Regency Delhi talks about benefits of fresh ingredients.
In tete-a-tete with Restaurant India, Chef Yutaka Saito, Executive Chef, Simply Sushi by PVR Director's Cut talks about Japanese food trend.
A detailed market research will help you identify your rivals in the most crowded or isolated marketplaces.
NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.
In an exclusive interview with Restaurant India Shweta Ravi, Director, Nandhana Palace shares about her restaurant.
Cutting GST and bringing taxes down will create lots of opportunities and open up newer doors for both, brands as well as consumers.
In an exclusive interview with Restaurant India, Santosh Jindal, Director, Jade Garden Restaurant talks about Indian Food Policy.
The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing at a Compound Annual Growth Rate (CAGR) of 20 per cent.
In a tete-a-tete with Restaurant India, Sarah Todd, Partner, Antares talks about her restaurant business.
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