Fine dine restaurant

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.

With Kopper Kadai, launched in Rajouri Garden, Chef Akshay tries to redefine the meaning of royal dining in West Delhi.

?Rajouri Garden is becoming a hub of Cafes and Lounges and recently Qubitos has joined it as well.

In a tete-a-tete with Restaurant India, Sarah Todd, Partner, Antares talks about her restaurant business.

Earlier, restaurants used to offer buffet to attract corporate towards their restaurants, but currently they are more relying on dining trends.

In an exclusive interview to Restaurant India, Vineet Wadhwa, Owner and CEO, FIO talks about the brands expansion plan into the Indian market.