With a dynamic portfolio including The Thane Club, Blah BKC & Santacruz, Vivi Italian, South Stories India, Masaledar, and Magna Bar &…
Known for its modern take on authentic Indian flavours, Salt redefined the contemporary Indian dining. We have pan-Indian exposure in our menu
Known for her brands Kampai, Arigato, Basque, and The Cocktail Collective—Dehradun’s largest cocktail festival, Avantika has plans to come-up with…
Toscano has evolved from a quintessential Italian restaurant, Pizzeria and Wine Bar in Bangalore to a celebrated presence across India.
Apart from recently working in a Two Michelin Star & World’s Leading Best Restaurant “NOMA” with Rene Redzepi, in Copenhagen, Denmark, he has…
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives…
The brand is known for not using eggs, palm oil, or artificial additives for their desserts.
Ruchyeta Bhatia emphasized their focus on healthy ingredients since 2012, avoiding whipped cream and using 100% dairy.
In an exclusive interaction with Restaurant India, he talks about slicing out storm in Delhi’s dining out scene
In an interaction with Restaurant India, Restaurateur Samyukta Nair of Michelin-Starred Restaurant Jamavar talks about running a multi-brand venture…
“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
Our goal was to create a music-driven experience and educate the audience around it
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
In an exclusive interview with Restaurant India, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures Pvt Ltd discussed about the QSR launch,…
He will also work closely with the hotel's management team to develop and implement strategies to enhance the hotel's performance and reputation.
Akash comes with over 13 years of experience in the HR domain. Prior to joining Chayoos, he was working as HR Head at cure.fit.
With over 16 years of culinary expertise, Chef Siddarth has been spearheading myriad kitchens across leading brands.
Maharaj Pratap’s repertoire of regional and local recipes will be an immediate added advantage to Tuskers, where the menus are inspired by thoughtful, home-style cooking with an emphasis on purity and simplicity.
Abhijeet commenced his journey in the field of hospitality with BBA in Hospitality and Tourism Management from Kohinoor IMI - School of Hospitality Management.
His culinary prowess extends across a wide variety of local and global cuisines ranging from European, Indian, Asian, Japanese, Turkish and Middle Eastern cuisine.
In his new role, Saurabh will report to Akshay Jatia, Executive Director, and will work closely with the leadership team to devise effective financial strategies for Westlife Foodworld.
At Raffles Udaipur, he will handle menu engineering, revenue management, staff and operations management, and event curation along with his team.
Founded in 2011 as Faasos, it operate over 450 kitchen locations and over 4,000 internet restaurants across 70 cities in 10 countries.
With over 25 years of experience in the hospitality industry, Anuj’s expertise will play vital role in elevating the property to new heights.
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