This Woman’s Day, let’s celebrate the woman in the restaurant sector who is breaking the glass-ceilings and making a mark for themselves.
In an exclusive interview with Restaurant India, he shares about his journey, The Locavore, challenges, Chef on Road trip and much more.
Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food…
In an interview with Restaurant India, Chef Pallavi Nigam Sahay speaks about her cookbook and food pairing with tea.
Vinesh Johny, Co-Founder and Executive Pastry Chef at Lavonne Academy of Baking Science and Pastry, says restaurants should start using new…
In an interview with Restaurant India, Chef Raji speaks about her take on cooking fusion food.
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his…
In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
The current trend is South American. The next trend could be about Vietnamese food as the food is very homely.
In a tete-a-tete with Restaurant India, Neeraj Rawoot, Executive Chef, Leela Gurgaon talks about the importance of fresh, local produce.
The menu at Southern Spice is a unique compilation of vegetarian and non-vegetarian delicacies inspired by the culinary journeys into the interiors…
Talking to Restaurant India, Rajesh Shetty, Executive chef at GVK lounge by TFS-Performa, T-2 International Airport, Mumbai shares about changing…
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the development of the restaurant industry in India, and how she abides by the back-to-roots concept.
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus.
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott Hotel Executive Chef Vivek Kalia.
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing strategies at SodaBottleOpenerWala, Powai.
In an exclusive talk with Restaurant India, Chef Nilesh Limaye speaks about the importance of regional cuisines at restaurants in India and his ideas behind menu planning and kitchen designing.
In an interview with Restaurant India, Michelin Starred Chef Atul Kochhar shares his comeback to India.
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