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.
In an interview with Restaurant India, Divya Parwani, Owner of Chennai-based Pind Pure Punjabi-Desi Restaurant, shares her kitchen secrets, the menu…
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
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…
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…
Founded in 2005 in Mumbai, Founder Manav Shital and Niti Agarwal launched 'Juice Lounge' as a premium health and juice bar.
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