India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66…
From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality…
Restaurant tech is booming with trends like AI & automation, contactless payments, cloud kitchens, smart POS, AR/VR, IoT, and sustainability…
Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal.
Around 40-50% of restaurant brands in India are multi-brand restaurants who have successfully opened different brands in various locations.
The global culinary market is projected to grow at a steady CAGR of 10–11%, reaching over $4 trillion by 2030.
“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
Here’s a look at how different restaurant brands are celebrating Mother’s Day this year.
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different…
From tantalizing chaats to decadent sweets and refreshing festive drinks, Holi is as much about food as it’s about fun.
Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry.
The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years.
Indian palates have become more adventurous, with an increasing desire for international flavours and dining experiences. The wide variety of dishes…
Celebrate your date in these popular restaurants around you.
The market for healthy foods is expected to expand at a compound annual growth rate (CAGR) of 10.0% between 2024 and 2030.
The Union Budget 2025-26 lays a strong foundation for transformative growth, particularly for the restaurant and hospitality industry and the real estate sector.
The Indian restaurant industry gears up to hit $125 billion by 2029, the question is: how do
China Gate started as a small venture in 1987, and in 1993, we opened our first restaurant with 120 seats. Over the years, we’ve seen a shift in consumer preferences, with people becoming more open to diverse cuisines.
Hyper-local sourcing not only supports local farmers but also ensures dishes are flavorful and sustainable.
Creating these memorable dining experiences is about harmonizing ambiance, service, technology, and exceptional food offerings.
In an exclusive interview to Restaurant India, Chef Ajit Bangera, Senior Executive Chef- ITC Grand Chola talks about food trends in India.
An interview with Chef Diwas Wadhera, Executive Chef, Mosaic Hotel, Noida.
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