Talking to Restaurant India Bhupendra Nath, Owner and Culinary Head, Chef Sahil Singh shares about serving fine-dining food in a delivery expereince.
The botanical motifs on the handcrafted enamelled artwork beautifully ties in with the freshness of the menu that Ummrao offers.
Talking to Restaurant India Amit Dash, Executive Chef, The Westin Pune talks about innovation and growth in restaurant business.
From client benefit, to establishing settings and stance, there are numerous guidelines and norms that are required to be taken when working in a…
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In an exclusive interview with Restaurant India, Aditi Dugar, Owner at Masque, Mumbai's most ambitious restaurant talks about her idea of…
The whole idea is to cut down the food wastage, a concern spurred by PM Modi's in a recent edition of his monthy radio show 'Mann ki Baat…
In an interview to Restaurant India, Chef Naren Thimmaiah, Executive Chef, Karavalli talks about menu trends.
In a tete-a-tete with Restaurant India, Sarah Todd, Partner, Antares talks about her restaurant business.
In an exclusive interview with Restaurant India, Sanjit Advani, Director, My Govinda's shares about his plans for entering India.
Eating out at a high-end restaurant is considered an experience worth paying for.
In an interview to Restaurant India, Manish Mehrotra of Indian Accent talks about the restaurants success in New York.
In an exclusive interaction with Restaurant India, Chef Karthikeyan, Executive Chef, The Rice Boat Restaurant, Kochi talks about serving fresh sea…
Earlier, restaurants used to offer buffet to attract corporate towards their restaurants, but currently they are more relying on dining trends.
With Kopper Kadai, launched in Rajouri Garden, Chef Akshay tries to redefine the meaning of royal dining in West Delhi.
The European styled restaurant is bent on creating a new perspective to favorites and classics.
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