Using a griddle on your gas stove is simple and rewarding. With the right griddle, proper setup, and a bit of practice, you can cook a wide variety…
In India, which is renowned for its unique cuisine rich in flavors and aromas, it is not easy for any foreign dish to gain popularity among the…
Vietnamese coffee is not just a trend—it’s becoming a part of urban Indian coffee culture.
Franchising a restaurant is a good way to enter the food industry if you’re thinking about entering, unlike starting a restaurant from scratch.…
Around 60% of restaurants in India struggle to scale-up in the business as these issues create hindrance to expand.
With the sun soaring through the skies and people being tortured by its heat, they have started craving their favorite summer treat: ice cream. But…
The local administration and police will work together to enforce the rules. Violations may lead to fines, closure notices, or loss of licenses.
Grilling is surprisingly straightforward once you grasp the fundamentals. Equipped with the right tools, proper technique, and a little patience, you…
Food safety is more than just following rules—it’s a sign of respect. Respect for your customers’ health, your team’s hard work, and the future of…
Vegetarian pizzas aren’t just for vegetarians—they’re for anyone who loves bold flavours, colourful toppings, and creative combinations.
Around 20% -30% of the restaurant brands have ventured in techparks in India.
The truth is, freezing is a natural way of preserving food. Most frozen fruits and vegetables are picked at peak ripeness and frozen immediately,…
Rice is the backbone of South Indian cuisine. Every meal in a South Indian household features rice in some form. Whether it is plain steamed rice…
All these colors are used by chefs to create compositions that make everyone’s appetite keen before taking any food. On the other hand, textures…
In an exclusive interaction with Restaurant India, Sheetal Bhonsle, Co-Founder at Once Upon My Kitchen speaks about a market place where home cooks can publish their home cooks at home and take away meals.
Targeting at revenue of 30 lakhs a month, Rao is looking for potential franchisee to grow and expand his business in Delhi and neighbouring cities. Here are the excerpts from the interview:
Chairman of K Hospitality, Sunil Kapur, unveiled the company's future plans during a one-on-one interaction with Restaurant India.
Exclusively talking to Restaurant India, Andrew H McNair, Regional General Manager, Middle East, Shawarma Xpress, shares about the company's expansion plan in the Indian market.
In an exclusive chat with Restaurant India, Kandarp Singh, Managing Director, Tetra Pak India, reveals his expansion plans and how he intends to increase the production capacity at his plant.
In an exclusive interaction with Restaurant India, Antonio, Owner, Blue Bird, chats how he came up with the idea of serving different cuisines under one roof and fresh vegetables grown in his own garden.
Sameep Arora, a techie and now a Co-founder of Cookass, along with his colleagues, Pradyumna and Manish, have started this novel concept in the city. Here are excerpts from the interview.
In an exclusive interaction with Restaurant India, Sameer Mathur, CEO, Dancing Turkey, shares his expansion plan in India and globally.
Prateek Mittal, Owner, Torrp-It-Up is also a realtor who owns SGM Enterprises. Talking to Restaurant India, he shares what inspired him to start a restaurant inspite of having a successful real estate business.
An interview with Chef Diwas Wadhera, Executive Chef, Mosaic Hotel, Noida.
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