Good food transcends racial, ethnic, religious and also national boundaries.
Here are some key pointers to keep in mind while managing a restaurant. Read on..
In an exclusive interview to Restaurant India, Chef Rakhee Vaswani, shares her journey in the world of food.
In an exclusive chat with Restaurant India, Shaaz Mehmood, Owner, Olive Bistro unveils his new restaurants and cafe.
In an exclusive interview with Restaurant India, Dharmesh Karmokar (Partner and F&B Director- Lume, Hotel Aureole), talks about his journey in…
Sunil Aggarwal, Owner, Dramz Whiskey Bar & Lounge has been in the business for almost four decades. Talking to Restaurant India, he shares his…
In an interaction with Restaurant India, Chef Shamsul Wahid, Smoke House Deli, shares about his love for food and turning his love into a passion.
Chef Vikas Pant is the executive chef at Hotel Radisson Blu, Paschim Vihar, talking to Restaurant India; he shares his view on the contribution of a…
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
It is no secret that the hotel and restaurant industry contributes to a large chunk of food waste.
There was a time, when fine dine restaurants were not popular enough, but it has eventually regained its position.
As these restaurants are giving the customers not only food, but an experience that they can cherish, they are attracting a large footfall.
Things which can make the restaurants look better are colour, lightening, music in the background because it creates an overall impact of the…
Given the creative nature of the industry, standardization at an industry level for certain things may be difficult to achieve, as- recipe, cooking…
Serving food in a restaurant is important but serving them in healthy format is more crucial. Combination of these two factors gives food connoisseurs a feel of good taste without compromising on hygiene.
If you want to serve a quality food, a quality chef is the requirement of your restaurant.
In an exclusive conversation with Restaurant India, Aakritee Singh, Partner and Chef, A Reverie, talks about her restaurant in Goa and the expansion plans.
Be the captain of your own ship, sail through the ocean and fight the winds of trade as TBSE now opens in Colaba.
Currently present in 8 cities across the country, Swiggy is operating in more than 100 neighborhoods with over 3000 delivery contractors.
In a telephonic conversation with Restaurant India, Jaimin Upadhayay, Owner, Falafal talks about starting his juice brand in Ahmedabad.
Take a break from indoor restaurants and visit a rooftop spot at brunch when the sun is warm and crisp, or go at sunset - that supremely magical hour when the sky changes colors like a mood ring.
In tete-a-tete with Restaurant India, Alka Kukreti, Owner of Cafe Marigold talks about her journey towards being an entrepreneur.
Covering an overall area of 4500 sq. ft., with a large island bar, Farzi Cafe New Delhi has been designed by the team at This Is It Design by Sahiba Singh.
2015 is the year mainly for the food tech apps in India. Many of the food tech apps got lot of funding from the investors.
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