The founders of After Stories, Gurugram, Abhimanyu Boken and Harshit Arora talk to Restaurant India about the theme, new menu and food pairing at…
If a restaurant decides it wants to move towards serving the pan-Asian it should include Indonesian and Thai, too, apart from the usual Chinese.
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
There are 11 food stations and 11 live kitchens, and more than 100 cuisines are served at The Market Place, the newly-launched restaurant in Delhi.
In an interview with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor says Ramen soup trends have only begun to catch up in India.
Delhiites, normally, prefer fermented Soybeans soup (Miso) in Bonito Dashii Broths, while Kelp and Shitake Mushroom soups are ordered more in Mumbai.
Talking to Restaurant India Bhavya Kohli, Co founder and Director, Pho King talks about bringing authenticity in the business.
Manuhaar, a restaurant that focuses on thali-style food, serves authentic Gujarati and Marwari delicacies.
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing…
OKO, The Lalit New Delhi, is the first restaurant in India to introduce an all-inclusive workforce of women and transgenders. It empowers specially-…
The Old World Hospitality group launched its 30th restaurant, Comorin, at DLF, Two Horizon Centre in Gurugram.
The menu of Farzi Cafe is radically enhanced with 30% addition of new dishes.
A restaurant cannot sustain on a guest coming there just once.
It is a common misconception that providing quality food will ensure a guaranteed success for the venture, completely ignoring the other things which…
Since people are not much aware of this new venture it is a golden chance to create a commotion on regular restaurant going customers.
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