Choosing the right plate sets the tone, while adding a touch of color and playing with height can transform even an ordinary dish into something…
There are so many ways that a restaurant can stand out from the others. Whether it be their location or their price, even if the restaurant is…
A soft opening is more than a simple practice run. It allows a restaurant to prepare thoroughly, make improvements, and generate early interest.
The world's food scene is more competitive and dynamic than ever before, with consumers looking for more than simply a meal in busy towns…
The market was valued at USD 166.86 billion in 2024 and is expected to grow at a compound annual growth rate (CAGR) of 6.54%, reaching approximately…
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,…
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.
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.
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