New Year party food in India has changed in a big way. Restaurants are no longer focused only on serving full meals. Food is now planned as an…
Celebrating excellence across cuisines, formats, and concepts, here are the Top Mumbai restaurants and brands.
Luxury today is not about excess but about refined nostalgia, where comfort dishes are recreated with premium ingredients, regional storytelling,…
In an exclusive interview, celebrated chef Manish Mehrotra of MMCA challenges culinary labels, urging a shift in perspective.
Non-food items now account for roughly 53% of spending in rural areas, up from about 47% in 2011–12. The share of non-food in urban areas has…
Special festive menus showcase a blend of traditional Indian delicacies and contemporary twists, from rich biryanis and fragrant curries to artisanal…
Sustainability is now part of the operating model. Kitchens designed to reduce waste, bars that recycle, and partnerships with local producers…
Choosing the right electric cooker can make a big difference in a restaurant’s performance. It helps save time, energy, and money. More importantly,…
If you are confused about what theme would suit your restaurant, then we have an idea for you. How about opening a spooky theme restaurant? This will…
These brands help restaurants maintain the same taste across outlets, which is important for customer trust.
The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
A restaurant niche is a specialized segment of the market that you serve with a unique concept, menu, or experience. It is one of the characteristics…
The rise of quick dining in cities reflects more than just food habits. It mirrors the way people live, work, and value their time. Quick dining…
While, Indians are more focused on trying different cuisines, on the global front, Indian cuisine is in demand. As per reports, there are 40% of…
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.
Copyright © 2009 - 2026 Restaurant India.