Dwelling into history: This brand delivers food from pre-Independence era
Talking to Restaurant India Vidit Rawat Founder and Owner at Pracheen, India before 1947 talks about delivering food that binds our culture, family.
  • By - Nusra
  • / 9 MIN READ
'The devil is in the detail', This restaurant depicts the true saga of cuisines from India
"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…
  • By - Nusra
  • / 8 MIN READ
This innovative chef is taking Indian comfort food to the next level
In an exclusive interview with Restaurant India, Chef Harangad Singh, Co-Founder and Chef, Parat unveils his concept.
  • By - Nusra
  • / 6 MIN READ
Reintroduction of Indian Flavours in the Restaurant Landscape
The renewed focus on healthy eating has also been a huge influence on the transformational growth of Indian cuisine.
Explore Upcoming Events And New Age Agendas
IReC 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
IReC 2024
D2C INDIA 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
D2C INDIA 2024
Franchise India 2024 Delhi
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
India EV Show
29-30 June - Hall No. 3, Chennai Trade Centre, Chennai
India EV Show
FROEXPO Chennai
29-30 June - Hall No. 2, Chennai Trade Centre, Chennai
FROEXPO Chennai
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Growth of Indian Flavours
In this ever-changing landscape, F&B operators have to continue to create unique offerings, featuring dishes and flavours that customers love,…
"Each Cuisine has its own Flavours, Style"
In an exclusive interview to Restaurant India Chef Vikram Ganpule, Executive Chef, Andaz Delhi talks about building a sustainable business.
  • By - Nusra
  • / 7 MIN READ
This Chef is Promoting Culinary Profession at Global Platforms
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
  • By - Nusra
  • / 7 MIN READ
Will Mughal Cuisine Make it to the Mainstream Cuisine in 2018
Each and every dish from the Mughlai menu speaks for an identity and needs attention and experience.
"India Has A Rich Culinary Heritage"
In an exclusive interview with Restaurant India, Pawan Aggarwal, CEO, Food Safety and Standards Authority of India talks about the evolution of…
Why Indian cuisine restaurants are a big hit
Every bite and sip of regional cuisine has an endurance to make consumers go nostalgic.
Catering industry voices for separate laws
Considered as an important factor for the success of any event, the catering sector is in grave need of government intervention with rules and…
Educating people about authentic Chinese food is a challenge
Royal China is one of the most loved and celebrated Chinese restaurant globally. Talking to Restaurant India, Aashita Relan, Director, Royal China…
  • By - Nusra
  • / 4 MIN READ
Biryani contributes 30% of the total revenue- Petoo.in
In an exclusive interaction with Restaurant India, Kumar Setu, Co-founder Petoo.in shares about their plan to raise $5 million from PE investors,…
Bombay Brasserie is a new take on Indian Cuisine- Shikha Nath
Bombay Brasserie was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay…
  • By - Nusra
  • / 4 MIN READ
Mad House Caffe to enter Delhi next year
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.
India is a real pot pourri of flavours - Chef Deepak Barua, LM Thimphu
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.
  • By - Nusra
  • / 8 MIN READ
We are looking for franchisees to expand our business: Pind Pure's Owner
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:
Good menu can make restaurant the talk of the town: Vaneet Wadhera
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.
  • By - Nusra
  • / 6 MIN READ
Govt to engulf Culinary Tourism globally in all Tourism promotion
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.
  • By - Nusra
  • / 4 MIN READ
How new age start-ups are helping home-chefs grow
According to the chefs, the home makers have been cooking for a very long time, yet they believe that the chef makes better food.
What makes Indian food so delicious?
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
Have you tasted PavBhaji in a cone? Come to Cones & Curries
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
  • By - Nusra
  • / 4 MIN READ
Lucknawi food is all about Nafasat
However, in today's world, the value of refinement isn't that much. And that's the reason why Lucknawi food doesn't make it to the restaurants as compared to other food.
  • By - Nusra
  • / 4 MIN READ
Cooking makes me happy- Chef Adity Bal
In an exclusive interview to Resaturant India, Celebrity Chef Aditya Bal shares how the love for food made him quit his job as an actor and this is why he landed as chef.
  • By - Nusra
  • / 5 MIN READ