The fine dining scene in India is undergoing a shift towards sustainability. Restaurants are prioritizing local ingredients, minimizing waste, and…
The recipe for success in the F&B industry is to keep up with the demands of time by cultivating innovative strategies in this transitional…
The menu features contemporary Indian cuisine curated by Chef Bhairav Singh, an industry veteran who has won several food industry awards and food…
This exclusive dining destination starts at INR 2500, plus taxes, for one and is exclusive of booking charges.
Not just QSRs and mid-sized restaurants, fine-dine restaurants have also partnered with food aggregators and also offered home delivery and takeaways…
Brigade Hospitality launches 'Glass' curated by Chef Abhijit Saha at the Holiday Inn Bengaluru Racecourse.
The Indian restaurant industry 2.0 is more diverse, full of risk-takers and more creative than ever. For many, it is just the right time to enter the…
In an interaction with Restaurant India Dhruv Lamba, Executive Director, Kwality Group of Restaurants talks about adoption of technology in keeping…
Talking to Restaurant India Chef Julia Carmen De Sa, Chef & Co-owner, TRES talks about her restaurant and way forward post lockdown.
Eating out at a high-end restaurant is considered an experience worth paying for.
Similarly, when India saw the culture of cafes, especially the tea cafes, people never thought it would scale to the national level but today we see…
In India we already saw 25 per cent restaurants collapsed last year in 2nd wave lockdown and over 24 lakhs lost their jobs. These new guidelines are…
Estimates vary but on average 20 percent of restaurants in Jaipur shut their shops due to Covid led crisis but those who survived limped back closer…
In conversation with Restaurant India, Asha Shetty, Owner, The Coconut Tree talks about her journey and the trust and belief she is getting towards…
In an Exclusive Interview with Restaurant India, Chef Ramanpreet Singh, Executive Chef at Park Plaza Chandigarh - Zirakpur shares his valuable…
Step by step approach for establishing any business is the first and foremost rule. Concept and planning of the business might take long but without…
In an exclusive interview to Restaurant India, Chef Vikramjit Roy, Chef de Cuisine, ITC Hotels talks about his take on Progressive Asian Cuisine.
Spread across 5000 sqft, the restaurant has total of 120 seating. With aesthetic interiors giving a medieval touch, the ambience of the restaurant is…
To cherish the joy of love and make it even merrier, every individual does something special on the Valentine's Day and restaurants in the city…
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