Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait…
The market for sushi restaurants, which was valued at USD 7,562.04 million in 2022, is predicted by research experts to grow at a compound annual…
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
Boasting an impressive 39-year career as a sushi chef, Chef Koji Sagawa, honored as Dubai's Japanese Michelin chef in 2022, stands out as one of…
Founded by Shardul Singh Bayas, Sameer Tirani and Chef Pervez Khan, Wakai Bandra has been the talk of the town ever since its coveted launch. Nestled…
In an exclusive interview to Restaurant India, Devesh Srivastava, CEO, Coco ICHIBANYA talks about the idea of introducing Japanese curry chain to…
Going by the data, there has been an increase in orders of Sushi by nearly 50 per cent since January 2019. Demands have also been recorded from…
Covid-19 has definitely taken a toll on us, said Avantika Sinha Bahl whose restaurant even after opening could not do wonders as her clientele being…
Japanese cuisine has been gaining popularity in the past few years, with sushi becoming the trendiest dish!
Japanese ramen is more subtle in flavour compared to that of Korean ramyun as it has a stronger taste, and is generally spicy.
Anirudh Kheny, Partner, 1Q1 Kitchen & Bar talks about bringing authenticity into the food.
Delivering a sense of a passionate affair with food, the manga concept ignites the appetite with the energy it creates.
According to analysts, it takes almost 12-18 months for global restaurant chains to start selling in India.
In a tete-a-tete with Restaurant India, Sourish Bhattacharyya a freelance writer, editorial consultant and food blogger and critic speaks about the…
Asia being a mix of the culture, food is a passion, an obsession and a way of life for the people here and it makes the region different from any other part of the world.
Indian Food Services market to grow at a CAGR of 10% to reach INR 5,52,000 crore in 5 years: FICCI-Technopak Report
Warm stews like the piping hot Lobster in a hot stone pot, old favourites like the Guppy House Salad, Karashi Chicken & Bacon Casserole make a comeback along with new entrants.
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