Being a restaurateur today goes beyond offering good food and service. It’s about truly understanding your customers' evolving needs. Diners now…
Plating in fine dining isn’t just about making food look good, it’s a way of showing respect for the ingredients and for the person enjoying the meal…
One should choose a venue that is suitable for the occasion. Restaurants are also a good choice for this. Not only does a good restaurant create a…
Food safety is more than just following rules—it’s a sign of respect. Respect for your customers’ health, your team’s hard work, and the future of…
Good food does more than satisfy hunger, it brings comfort, joy, and lasting memories. Add to that the soft rhythm of monsoon rain, the warmth of…
Around 70-80% of the restaurant brands focus on authenticity in food as that defines the brand.
Here’s a look at how different restaurant brands are celebrating Mother’s Day this year.
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
A cloud kitchen, also called a ghost kitchen or dark kitchen, is a delivery-only restaurant. It doesn’t have dine-in space. You only need a kitchen,…
The best cloud kitchen isn’t the one with the best chef—it’s the one that gets to customers fast, hot, and fresh. That starts with the right location.
From cold brews to cool strategies, discover how the café giant scaled smartly across India.
The interiors, designed by Shabnam Gupta, showcase a blend of traditional Tamil elements and contemporary design.
Starting a cloud kitchen on Swiggy is one of the smartest ways to enter the food industry in India today. It’s affordable, scalable, and profitable…
Restaurateurs reveal how summer specials aren't just about freshness - they're key to better margins and customer retention.
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 a unified collective cultural experience.
Situated in central Delhi's Khan Market, Anglow is the brainchild of Ajit Singh and Arpan Gupta, two seasoned restaurateurs who have curated a one-of-a-kind Anglo-Indian dining experience.
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 serve.
Strategically located in Aerocity, Tappa's vision makes it the perfect place for anything that is passionately Indian with a contemporary twist.
Abhishek Sharma, Food and Beverage Manager at Radisson Blu Faridabad, says new standalone restaurants and microbreweries are being set up which shows that the market is growing in Faridabad.
Aerocity in Delhi has become what Cyber Hub is to Gurugram.
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