Food and Beverage

An interview with Chef Preetam Singh, Head Chef, Uber Lounge

An interview with Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre.

An interview with Chef Abhijit Saha, Founder, Director and Chef, Avant Garde Hospitality Pvt. Ltd.

An interview with Chef Paul Kinny, Ex. Chef, InterContinental Marine Drive.

An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.

Awadh, called the land of Nawabs has got a traditional touch in its cuisine.

Corporate life and global tourism creating room for expansion of hotels in the country.

To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.

Restaurants that survive the shakeout face new challenges in market constantly.

Hyderabad being a melting pot of old and new, the cuisine easily blends in.

An Interview with Devika Keer, Marketing Manager, Cafe Mangii.

Eating has propelled the restaurant industry towards a development pace and has evolved from an occasion driven activity to an occasion in itself.…

The American and Italian joints have realised the need to Indianise western cuisines, and develop a local range to blend with their originality and…

People are becoming more choosy and trendy with time; instead of a simple chai or coffee, they now experiment some new blend and drinks.

With wider exposure to food-related media and acceptance of the consumer for ethnic and gourmet cuisines, the existing food services players are…