What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.
As per the Airports Authority of India, in FY24, domestic air passenger traffic rose to about 30.6 crore, up 13 percent from the previous year.
Guest expectations have evolved rapidly where they ask about origin, traceability, compliance, and the ecological footprint of every plate.
Supported by leading industry bodies including UAERG (UAE Restaurants Group), the Indian Culinary Forum, India Food Tourism ORG, the Indian Flair…
As per reports, offsite catering and mobile events are growing 20–25% year-on-year across metros like Mumbai, Bengaluru, and Delhi.
This shift reflects the industry’s focus on self-reliance, quality, cost efficiency, and sustainability. It involves taking control of procurement…
Special festive menus showcase a blend of traditional Indian delicacies and contemporary twists, from rich biryanis and fragrant curries to artisanal…
Traditional meals are rich in stories and history, made with love. Lately, there's been a movement to give these local treasures a modern twist…
AI in food safety with predictive analysis helps reduce contamination risks, protecting both consumer health and the brand’s reputation.
The weeks leading up to Diwali, Halloween, Christmas, and New Year’s Eve are marked by high footfall, group celebrations, and increased demand for…
From September 27 to October 2, luxury and boutique hotels across Kolkata, Mumbai, Goa, and beyond are hosting themed festivities, curated thalis,…
Hotels and fine-dining venues take Oktoberfest up a notch with elegant settings, poolside celebrations, and curated tasting menus, while casual pubs…
Around 50% of the restaurant brands do rebranding after few years, this helps in increasing their profits.
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
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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