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,…
Patidar was one of the first few employees of Zomato and built the core tech systems for the company, shared the company in a regulatory filing.
In his new position, he will be responsible for overseeing the brand’s strategic planning and capital allocation and working towards creating the corporate vision. He will also serve as the presiding Chief Financial Officer of the brand.
With this new role, he will be responsible for overseeing all aspects of the hotel's food and beverage operations, including menu development, kitchen staff management, and food quality control.
As India’s first Thai fine dining brand and as one of the best restaurants in Delhi-NCR, Thai Pavilion has earned an iconic status since its inception in the nineties.
Across his roles, Chef Qureshi remained focused on developing new and unique menus, featuring traditional, authentic flavors and celebrating specialty cuisines via food festivals and previously unknown recipes.
With a penchant for cooking, Chef Singhal uses the kitchen as his blank canvas to paint it wild with his unstoppable passion and innovative flavors that will linger on in your memory.
Murali has also been the crucial catalyst in launching the FMCG vertical & other QSR Brands Wow! China and Wow! Chicken.
In his current role, Vinoth will be focusing on maximizing the F&B revenue, introducing new F&B concepts and elevating the guest dining experience.
Proficient in managing complex budgets, Virender Razdan, has the business acumen to make accurate projections to drive strategic business decisions.
He is a result-oriented technology leader with extensive cross-cultural expertise in the Hospitality IT sector.
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