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.
In an exclusive interview to Restaurant India, Anurag Katriar, CEO and Director, DegustiBus Hospitality which runs fine dinning restaurants like IndiGo and Neel talks about his expansion plans.
In an interview to Restaurant India, Chef Dheeraj Mathur, Master Chef, Radisson Blu- Paschim Vihar talks about bringing innovations in menu.
Earlier, restaurants used to offer buffet to attract corporate towards their restaurants, but currently they are more relying on dining trends.
In conversation with Restaurant India, Shefali Gandhi, Owner, KOI ASIAN DINING shares about their growth story.
Deepankar Arora has worked with several 5-star restaurants as chef managing their kitchen. In an exclusive conversation with Restaurant India, he talks about his venture Tawak, a fine dining restaurant in Noida.
Parambriym is all about authentic South Indian cuisines of Chennai and homegrown recipes. Talking to Restaurant India, Anitha Sivakumar, Owner, Parambriym shares her journey so far in the world of food.
Interview with Sunil Kallerackal, Chairman, bookyourtable.com.
Likewise, as people are growing their demand, the restaurants too understand to fill their need and hence big format is what they can come up with the best.
Fine dining, just as the name suggests, offers patrons the finest in food, service and atmosphere.
The Opportunity & challenges in developing the fast casual spin of and how to make it successful
Copyright © 2009 - 2025 Restaurant India.