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…
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…
One of the popular Tea Cafes, Cha Bar, has introduced its latest offerings, extending its menu. The latest range of exquisite food promises to give…
In an exclusive interview with Restaurant India, Chef Ashutosh Kumar, Pastry Chef at Grand Hyatt Kuala Lumpur, Malaysia shares his experience in food…
Restaurateurs have realized that identifying specific needs and wants of your particular market segment makes the business more successful. Changing…
It started about 19 years ago when the QSR format took off in India with the arrival of McDonald's in 1996. Many global brands followed suit…
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