Indian restaurants

There is a close link between customer service and profits. If you get your customer service right, you get an edge of your competitors.

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

In an exclusive interview to Restaurant India Chef Sashi Cheliah talks about his love for Indian food.

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

Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…

Door No. 1 was also awarded as Best Retro Bar of Western India by Restaurant India in 2018.

Before you go ahead with your business, you must have all the below mentioned qualities to run a successful bistro in Mumbai.

Restaurateur Rachna Desai says, "It's a tough line that demands your time and attention 24x7."

Depending on the size, the price to build-your-own pizza ranges from Rs 199 to Rs 299.

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.

Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.

In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they…