Menu Engineering & Costing

An interview with Soumya Goswami, Executive Chef and Chef de Cuisine, the Oberoi Group.

An Interview with Manuu Mansheet, Designer and Visual Merchandiser.

To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.

An Interview with Chef Gautam Chaudhary, Pink Poppadom, Hyatt, Bangalore.

Will Kashmiri Cuisine lose its appeal in the face of international brands?

The American and Italian joints have realised the need to Indianise western cuisines, and develop a local range to blend with their originality and…

These days there is something new happening with the process of cooking that the Chefs aspire to excel in - a gradual shift back from new, advanced…