The Union Budget 2025-26 lays a strong foundation for transformative growth, particularly for the restaurant and hospitality industry and the real…
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…
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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