Storytelling, a pillar of culinary identity, plays a crucial role in how restaurants and chefs are perceived globally.
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…
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
How Ancient Stone Flames BBQ & Grill is providing a lava stone grill experience that’s taking India by storm.
In an exclusive interaction with Restaurant India, Anjan Chatterjee, Founder & MD, Speciality Restaurants talks about innovation, experiential…
With the Indian hotel industry projected to grow at an annual rate of 9 to 11 percent through FY25, driven by robust domestic and international…
Street food holds a special place in India’s culinary heart, with its bold flavors and casual appeal. Today’s fine dining restaurants are taking…
In an interaction with Restaurant India, Suraj Gupta and Sanskriti Gupta, the second-generation entrepreneurs from the family-owned Regenta SG's…
The flavors market was valued at USD 18.75 billion in 2023 and the market is expected to grow from USD 19.53 billion in 2024 to USD 30.10 billion by…
Today, restaurant owners are elevating fine dining to new heights, crafting experiences that captivate all five senses.
A recent survey of high street retail locations in India reveals that Delhi's Khan Market commands the highest rents, ranging from INR 1,000 to…
An upscale authentic restaurant 'Kashkan' located at the first floor of Dubai Festival City Mall, Dubai, opened its doors on the 2nd…
The kitchen is helmed by Executive Chef Abhinav Sharma, who is also the Corporate Chef de Cuisine for one8 Commune.
With all these new innovations and changes we have also seen fine-dining restaurant businesses in India adapt and change as per new requirements.
In an interview to Restaurant India, Pawan Kochhar, Owner - Orza talks about redefining the divergent experiences.
There are certain trends and tricks that a restaurant needs to adapt to keep ahead of the game
The restaurant has also stopped supplying plastic straws in the orders for deliveries.
Talking to Restaurant India, Kapil Saxena, Anuj Mittal of Paprika Park shares about the idea of starting a park-themed restaurant.
In an interview to Restaurant India, Sagar Sharma and Chef Izzat Hussain talks about creating a luxury dining experience.
In conversation with Restaurant India, Mayank Tiwari, Executive Chef, PVR The Luxury Collection talks about his cooking techniques.
In an interaction with Restaurant India Rakshita Srivastava, Owner, The Saffron Boutique talks about her journey in the world of food.
In an exclusive interview with Restaurant India, Chef Hemant Oberoi unfolds his culinary tales.
In an exclusive interview with Restaurant India Chef Vineet Bhatia talks about Indian flavours and ingredients.
In an interaction with Restaurant India, Anurag Katriar, ED & CEO, deGustibus Hospitality talks about open air spaces.
Copyright © 2009 - 2025 Restaurant India.