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.
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
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.
Founded in 2005 in Mumbai, Founder Manav Shital and Niti Agarwal launched 'Juice Lounge' as a premium health and juice bar.
The Group has also come up with different zones within the restaurant. Al fresco, is a cosy interior dining space with a large space for events and parties.
In an exclusive interaction with Restaurant India, Chef Jatinder Uppal, Lead Auditor- Passion Foods shares the growth of Indian cuisines in India and abroad.
An offshoot of the increasing globalization is the entrenchment of the food culture within the Indian consumer food services market.
Now a days restaurants have acquired many tricks to promote themselves; organising festivals is one of them.
Indians are much more attracted to the foods which are well advertised as today they are no more restricted to eating out but they want to know what all things have been used in designing the menu.
Royal China is one of the most loved and celebrated Chinese restaurant globally. Talking to Restaurant India, Aashita Relan, Director, Royal China Delhi, talks about the challenges in running the business.
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.
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