In an exclusive chat with Restaurant India, Shaaz Mehmood, Owner, Olive Bistro unveils his new restaurants and cafe.
It is no secret that the hotel and restaurant industry contributes to a large chunk of food waste.
Serving food in a restaurant is important but serving them in healthy format is more crucial. Combination of these two factors gives food…
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 conversation with Restaurant India, Aakritee Singh, Partner and Chef, A Reverie, talks about her restaurant in Goa and the expansion…
There was a time, when fine dine restaurants were not popular enough, but it has eventually regained its position.
In an exclusive interview to Restaurant India, Chef Rakhee Vaswani, shares her journey in the world of food.
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.
As these restaurants are giving the customers not only food, but an experience that they can cherish, they are attracting a large footfall.
In a telephonic conversation with Restaurant India, Jaimin Upadhayay, Owner, Falafal talks about starting his juice brand in Ahmedabad.
Things which can make the restaurants look better are colour, lightening, music in the background because it creates an overall impact of the…
In an exclusive interview with Restaurant India, Dharmesh Karmokar (Partner and F&B Director- Lume, Hotel Aureole), talks about his journey in…
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
If you want to serve a quality food, a quality chef is the requirement of your restaurant.
Copyright © 2009 - 2025 Restaurant India.