In an interaction with Restaurant India, Restaurateur Samyukta Nair of Michelin-Starred Restaurant Jamavar talks about running a multi-brand venture…
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait…
The restaurant’s sleek 75-seat dining area, featuring a private dining room, sets the stage for a journey that transcends mere eating.
As experiences become a key currency in hospitality, restaurants are designing spaces that cater to smaller, more exclusive groups.
These are some new restaurants in Mumbai that you should bookmark if you choose your dining spots not only on the basis of the food they serve but…
The changes in luxury catering in recent years have led to a broader shift within the hospitality industry where we give more weightage to innovation…
The psychology behind menu design goes beyond mere listing; it involves strategic placement, language choice, and even the use of imagery.
Named after the Malay word "to wander," Kembara brings authentic comfort food with handpicked recipes from cuisines across Asia - Japanese…
Being the first fine dining restaurant in Gujarat, The Indian Channel offers an unparalleled luxurious dining experience with a multi-cuisine menu in…
Delhi, Kolkata & Hyderabad have shown the maximum recovery among metros, and are now operating at nearly 2X of Feb '21 levels.
As per the Restaurant India survey, 50% who lost their jobs during the pandemic are still looking for a job.
This Woman Restaurateur is carrying forward the old age legacy of Gulati restaurant in Modern Avatar
Freshness and long term relevance of concept is the key for a fine dining restaurant.
Talking to Restaurant India Prateek Arora, Co-Founder talks about fresh and local ingredients.
Talking to Restaurant India Arjun Raj Kher, Brand Head, Hitchki & Bayroute talks about expansion plans.
Lately, affordable fine dining and casual restaurants have become very popular among global diners preferring these formats.
Complementing the foundation of Ministry of Crab, Colombo, the ingredients used aren't just the best, but also the freshest.
20 per cent of my guests' messages chefs that I am coming on these days and will you be there?
The menus while reflecting the cuisines will be a limited menu reflecting on flavours and techniques rather than bulk.
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
At the moment the business diners are only 9 per cent of the overall consumers going to eat out.
In an exclusive interview with Restaurant India, Aditi Dugar, Owner at Masque, Mumbai's most ambitious restaurant talks about her idea of opening a restaurant focusing on freshest ingredients.
Eating out at a high-end restaurant is considered an experience worth paying for.
The menu at Southern Spice is a unique compilation of vegetarian and non-vegetarian delicacies inspired by the culinary journeys into the interiors of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
In an interview to Restaurant India, Manish Mehrotra of Indian Accent talks about the restaurants success in New York.
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