Food

The market for cranberry products is currently limited to major tier-one cities such as Delhi, Mumbai and Bengaluru.

In an exclusive interview with Restaurant India, Rukmankan Sivaloganathan, Co-founder and CEO, Trekurious.com tells about the journey of their unique…

Sabyasachi Gorai, lovingly called as chef Saby is one of the top chef in India. Talking to Restaurant India, he shares how to create an overall…

Serving up the favourites at customer's doorstep, Lodi - The Garden Restaurant now delivers gourmet delicacies to enjoy within the comfort home.

Meanwhile experts believes that, service tax increase of 14 per cent would fuel inflation across the board and would affect even the common man as…

In an exclusive interaction with Restaurant India, Vaneet Wadhera shares his experience of working as F&B director at different five star…

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…