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.
In an interview with Restaurant India, Maria Priya of Tanddori Taal shares about her idea of starting a north Indian restaurant.
People are coming back to their taste and started liking local and regional taste more than the global cuisines.Trends will come and go but regional…
The modern entrepreneur comprehends the vast impact of digital marketing on any business and how it triggers the mindset of their targeted audience.
In a tete-a-tete with Restaurant India, Abhishek Basu, Executive Chef at The Park Hotel shares that understanding customer's requirements is the…
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