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…
Royal China is one of the most loved and celebrated Chinese restaurant globally. Talking to Restaurant India, Aashita Relan, Director, Royal China…
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 was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay…
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…
In an exclusive interview to Restaurant India, Vikram Rana, Owner of Caffe Mad House shares the concept of creating some 'Mad' deals to…
According to the chefs, the home makers have been cooking for a very long time, yet they believe that the chef makes better food.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
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