He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
The chef draws inspiration from Japanese precision, European simplicity, and Indian cuisine. By using locally sourced seasonal ingredients, the chef…
Rahul Bajaj, Director of Le Sutra Hospitality and a second-generation entrepreneur, is the visionary behind Café Out of the Blue’s transformation…
Growing up in a family business, conversations around food, restaurants, and hospitality were always part of daily life. It naturally shaped my…
Driven by a passion for crafting meaningful dining experiences, Khushank aims to build distinctive concepts that leave a mark in the ever-evolving F…
An alumnus of IIHM Kolkata, Chef Dash’s illustrious career includes key roles with Taj Hotels, ITC Hotels, Marriott International, and Atmosphere…
The creative force behind Honey & Dough, turned her dream of opening a cozy neighborhood café into one of Delhi NCR’s most beloved café chains.
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…
China Gate started as a small venture in 1987, and in 1993, we opened our first restaurant with 120 seats. Over the years, we’ve seen a shift in consumer preferences, with people becoming more open to diverse cuisines.
In an exclusive interview with Restaurant India, Chef Rahul discusses about the on-going food trends, role of food plating and presentation, his journey and much more.
From its humble beginnings in Jaipur in 2017 to its ambitious expansion plans spanning continents, NBC has positioned itself as a trailblazer in India’s burgeoning coffee culture.
With over 2,400 stores in South Korea and a strong international footprint, bb.q Chicken is a testament to the global appeal of Korean cuisine, and its expansion journey offers a roadmap for aspiring brands looking to enter international markets.
In an exclusive interview to Restaurant India, Namita Zutshi, Owner, Namz Bakehouse talks about her passion for creating customer's favorite, customised cakes and expanding it to other parts of Delhi.
Chef Siddique will be creating a cuisine that features classic flavors in a contemporary setting, with an emphasis on highlighting India's rich and varied culinary heritage.
His dedication to providing quality service and encouraging teamwork is in line with the principles of Novotel Hyderabad Convention Centre & HICC.
The restaurant is designed with Turkish-themed menu that vividly captures the lively streets of Istanbul.
In an exclusive interview with Restaurant India, Abhyaraj shares about his brands, indianising menu, picky eaters, trends and expansion plans and much more.
His goal at Sheraton Hyderabad is to develop remarkable dining experiences that embrace modern methods while honoring India's rich culinary legacy.
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