Chef Vikas Pant is the executive chef at Hotel Radisson Blu, Paschim Vihar, talking to Restaurant India; he shares his view on the contribution of a…
To enhance the festivities at The Beer Cafe we have introduced a special Paan flavoured chocolate that we would give away to all the guests who come…
The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon - the Ambience…
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
With the mobile technology you can search endless options, cross-referenced every which way. On the weekend evening, a typical fine-dining…
We are also looking to raise $7-$8 million in Series A funding and are in talks with venture capitalists for the same, added Harkisanka.
In an interaction with Restaurant India, Rohan Arora, Co-Founder, Bueno Foods, shares how he entered into the restaurant business and his future…
The restaurants and hotels like, Zamozza, MoMo Cafe, 7 Degrees Brauhaus and Golden Dragon or Encounters at Taj Krishna have modified their services…
Global Pizza chain, Domino's is giving Rs 100 off on Domino's Baisakhi Offer, where a customer can avail this on a minimum bill of Rs 400…
Sabyasachi Gorai, lovingly called as chef Saby is one of the top chef in India. Talking to Restaurant India, he shares how to create an overall…
Starting from live screenings and official merchandise of the matches to drinks named after your favourite player the restaurants has a lot to offer…
The name 'Hiatus' connotes pause, an opulently peaceful arena to take a break from the fast life of the city and get rejuvenated and…
Afternoon High Tea is an attempt to create an unmatched experience, where guests are served traditional fare served with a Vivanta twist.
Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.
In an interaction with restaurant India, Sridhar Sigatapu, Executive Chef, Grand Mercure shares the supply chain management process at his hotel.
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