Mumbai as compared to Gurgaon, Pune and Bangalore has a long way to go when it comes to Food Trucks/Parks.
The grandest project to date, Dragonfly Experience, Priyank Sukhija's venture in partnership with Badshah, has opened in Aerocity, Delhi, and…
Emanating an old-charm rustic vibe with a twist, XIIth Floor Restro Bar is a modern-cum-vintage restro property that is tastefully put together to…
The restaurants on board two ships Queensline Neverland and Queensline Sea YAH can accommodate 450 diners any time.
60% of restaurants in Mumbai were casual dining places.
Boman Kohinoor, was one of the few from Iran, who brought the culture of Parsi food into the Indian history. Talking to Restaurant India, the 93 old…
The West Edition of Indian Restaurant Congress 2019 was held at Hotel Sahara Star in Mumbai.
In an interview with Restaurant India, Chef De Cuisine Jihad El-Chami, Mabruk in Hotel Sahara Star, Mumbai speaks about the familiarities between the…
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
In an interview with Restaurant India, Sannat Ahuja, Co-founder of Juss by Sindhful, says, "before investing a big amount in the restaurant, be…
In an interview with Restaurant India, co-partner and founder at Raasta, Goumtesh Singh speaks about the growth of Raasta restaurant.
In an interview with Restaurant India, Director and conceptualizer at Out Of the Blue, Rahul Bajaj tells how he intends to connect the clients and…
CFO at Hotel Sahara Star, Chintan Shah, tells Restaurant India about the industry trends with reference to accounting and finance.
The first step towards building the business is to acquire all mandatory licenses, permissions and concerned NOCs.
In an exclusive interview with Restaurant India, Nishant Mitra, Head Chef and Head of Operations, Eddie's Bistro speaks about what it's like to be a chef and entrepreneur.
Door No. 1 was also awarded as Best Retro Bar of Western India by Restaurant India in 2018.
Before you go ahead with your business, you must have all the below mentioned qualities to run a successful bistro in Mumbai.
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.
In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the first floatel restaurant in the country.
Eddie's Bistro's debuts an all-new 'Flavor Travel' menu - one that stands poignant in its nonchalance, with food that is easy to eat yet bold in flavors.
In an interview with Restaurant India, Executive Chef at Banjara Mumbai, Amit Chakraborti shares his views on the food trends that will rule 2019 and more.
The vegan food trend is slowly picking up in India. People are experimenting and exploring the various vegan cuisines on the restaurants' menu.
Be the captain of your own ship, sail through the ocean and fight the winds of trade as TBSE now opens in Colaba.
Copyright © 2009 - 2025 Restaurant India.