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,…
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.
In an exclusive interview with Restaurant India, Sanjit Advani, Director, My Govinda's shares about his plans for entering India.
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.
Fine dining, just as the name suggests, offers patrons the finest in food, service and atmosphere.
Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.), is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta, with nine restaurants across Bangalore, Delhi NCR, Mumbai, Kolkata and now Ahmedabad.
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.
Manuhaar, a restaurant that focuses on thali-style food, serves authentic Gujarati and Marwari delicacies.
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