Food

In an exclusive interaction with Restaurant India, Sanjay Patti, F&B Director, Hyatt Regency Gurgaon, shares Hyatt's sustainability…

In an interaction with Restaurant India, Pulkit Khurana, one of the partners, Zu Tisch, shares what encouraged him and his partners to start a restro…

Indian Food Market - If restaurateurs could successfully elevate hygiene and presentation level of street food, then they can emerge as a clear…

Talking to Restaurant India, Chandrima Agarwal, CEO, TCI Apex Pal Hospitality, shares her experience on bringing the Singaporean Sakae Sushi to India.

In an exclusive interaction with Restaurant India, Deepinder Goyal, Founder and CEO, Zomato, tells his global expansion plan mentioning the need to…

Menu planning generally appears last in the order list of priority work, but for a smart restaurateur this should be the first step.

An interaction with Abhishek Basu, Executive Chef, The Park, New Delhi.

An interview with Ramesh Gupta, F&B Manager, Meluha The Fern Group of Hotels, Mumbai.

Often a country is defined by its culture, tradition, history but these days it has gone beyond these parameters including food as new parameter to…

Interview with Payal Saha, Owner,The Kati Roll Company (TKRC), NY

North Indian food is a mix of vegetarian and non-vegetarian fare - from simple to very elegant.

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

Would you like more customers in your restaurant?