Indian restaurant sector

In conversation with Nishant Joshi, Founder, The Burgery, who spoke about how his brand is planning to authenticate the real taste of burgers.

Indian food and restaurant market has boldly adapted kiosk model, also known as 'Grab and go' model to match steps with the fast moving…

Sahil Jain, co-founder, Dineout talks about how people are using technology for their convenience and also talks about his brand.

However, the restaurants and hotel bodies are still apprehensive because the order said staffs who have got both doses can work at these…

The security company should have knowledge and understanding of the environment in which one operates and the individual processes that need to be…

Business baron Kabir Talwar tells Restaurant India about the expansion plans of Fit Fresh Food (India).

In an interview with Restaurant India, Co-founder of Anglow, Arpan Gupta, speaks about the importance of location for a restaurant.

Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."

In an interview with Restaurant India, Kainaz Contractor, owner of Rustom's in Delhi, speaks about the key challenges she faced as an…

In an interview with Restaurant India, Chef Chalapathi Rao, owner of Simply South, talks about the expansion and growth plans of his restaurant.

In an interview with Restaurant India, Minakshi Singh, owner and partner at Sidecar and Cocktails & Dreams, Speakeasy talks about the key…

More than any other ingredient, Turmeric is an instant representation of the Indian kitchen and its rich cuisine, of personal experiences as well as…

Situated in central Delhi's Khan Market, Anglow is the brainchild of Ajit Singh and Arpan Gupta, two seasoned restaurateurs who have curated a…

In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.

In order to give a complete sensology experience i.e. touching all senses, molecular plays a vital role.