The North East is gradually gaining attention as foodies and refined eaters in different places look for more genuine and distinctive culinary…
According to data, usually, about 25% to 40% of a restaurant’s menu is curated specifically for summer.
With over 26 outlets in Kolkata, 6 Ballygunge Place continues to uphold its legacy, delivering authentic Bengali flavors that resonate with every…
In today’s digital age, technology has been pivotal to Zahra’s growth. Online reservations and collaborations with delivery apps have expanded the…
The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are.
Talking to Restaurant India Vidit Rawat Founder and Owner at Pracheen, India before 1947 talks about delivering food that binds our culture, family.
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a…
In an exclusive interview with Restaurant India, Chef Harangad Singh, Co-Founder and Chef, Parat unveils his concept.
The renewed focus on healthy eating has also been a huge influence on the transformational growth of Indian cuisine.
In this ever-changing landscape, F&B operators have to continue to create unique offerings, featuring dishes and flavours that customers love,…
In an exclusive interview to Restaurant India Chef Vikram Ganpule, Executive Chef, Andaz Delhi talks about building a sustainable business.
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
Each and every dish from the Mughlai menu speaks for an identity and needs attention and experience.
In an exclusive interview with Restaurant India, Pawan Aggarwal, CEO, Food Safety and Standards Authority of India talks about the evolution of…
Every bite and sip of regional cuisine has an endurance to make consumers go nostalgic.
Considered as an important factor for the success of any event, the catering sector is in grave need of government intervention with rules and regulations for safe and hygienic practice.
In an exclusive interaction with Restaurant India, Kumar Setu, Co-founder Petoo.in shares about their plan to raise $5 million from PE investors, targeting at a revenue of Rs 12 crore by next fiscal.
Bombay Brasserie was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay Brasserie shares how the brand is catching the customer's attention by doing over 50 covers a day.
In an exclusive interview to Restaurant India, Vikram Rana, Owner of Caffe Mad House shares the concept of creating some 'Mad' deals to suit the name Caffe Mad House.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing around the flavours.
In an interview with Restaurant India, Divya Parwani, Owner of Chennai-based Pind Pure Punjabi-Desi Restaurant, shares her kitchen secrets, the menu, and adopting franchise mode for expansion:
In an exclusive interaction with Restaurant India, Vaneet Wadhera shares his experience of working as F&B director at different five star properties in India.
At a time when global cuisine in India is spreading like never before, the association asked for the government support to make Samosa the burger of the world, Parathe the pizzas of the world, mint chatni as the mayonnaise of the world.
According to the chefs, the home makers have been cooking for a very long time, yet they believe that the chef makes better food.
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