An upscale authentic restaurant 'Kashkan' located at the first floor of Dubai Festival City Mall, Dubai, opened its doors on the 2nd…
Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.), is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta,…
Chef Kunal Kapur's personal favorites, such as Cornetto Chaat, Pressure Cooker Chicken Curry and Old Delhi Style Bread Pudding, are also…
Khatirdari aims to provide a warm and comfortable setting for patrons to enjoy memorable dining experiences, whether it's an intimate dinner for…
In an exclusive interview Sunil Ghai, Chef and Owner at Pickle, Ireland talks about his journey about running an Indian Restaurant in global land.
The demand for alcohol delivery will only continue to grow as the expectation for convenience climbs ever higher. To take advantage of this trend,…
If you want to run the fine dining restaurant and also operate the dark kitchen at the same time, experts believed that it is a challenge.
From exploring the Kashmiri Pandit cuisine to the food of East and the some never heard delicacies of Pondicherry, travellers and food dwellers too…
While fine-dining restaurants are shut due to the pandemic and most of them have altered their menu to squeeze into the space of home delivery,…
Dining out industry in India is yet to bounce back and operating at 8-10% of pre-COVID levels.
Food safety and hygiene remain a concern for people these days and it will be a major concern going forward when they will be dining out.
Adding uniqueness, modernity and panache of its own, Maachis is the new stylish to be place of the city.
There are various reasons why someone should. When there's a parent company who gives Master Franchise then they actually cyst the brand a lot…
Redesigning plays predominant role to boost the chart up again and many known global restaurant chains i.e., KFC, McDonald's and Subway are…
After the success of pizza and burgers, many start-ups are planning to enter India to try their luck in Mexican food like tortillas, tacos, nachos and enchiladas which have became quite popular in India.
Economic shifts and cultural preferences promoted by the customer's choice are driving the restaurant industry growth. And keeping pace with the growth story; Indian restaurants are fast adapting fast-casual dining option in their offerings.
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 exclusive interaction with Restaurant India, Dildeep Kalra, Director, Massive Restaurants Pvt Ltd talks about her entrepreneur journey.
Hitesh Keswani, Director at Silver Beach Hospitality talks about the nuances in the food business and what keeps you going ahead in the fast evolving market.
Spread across 5000 sq.ft space that boasts chic urban indoor bar and dining complimented by an al-fresco experience reminiscent of summers celebrated in Italy.
In a tete-a-tete with Restaurant India, Shweta Singh & Gurpreet Singh, Owners at London Cafe shares European and Turkish style of ambience at the cafe.
In an exclusive conversation with Sameer Seth and Yash Bhanage, Partners, The Bombay Canteen shares their culinary journey.
Making vegetarian excitingly stylish, Panayaa aims to re-invent desi gourmet with some crazy, wacky and out of the box culinary experiments.
It's a well known fact that food is a recession-proof business and hence the industry will continue to grow. However, with people becoming experimental in their food intake, there is a certain shift in the eating habits in India.
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