“Right People and Culture is the Key to Building a Restaurant,” says Nikhil K Rochlani
He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
“Consistency is Built into Systems, People,” says Sumit Govind Sharma of Monarch Liberty Hospitality Pvt Ltd
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
“People are Moving towards Sustainability & Health-conscious dining,” says Kapil Dubey
The chef draws inspiration from Japanese precision, European simplicity, and Indian cuisine. By using locally sourced seasonal ingredients, the chef…
"We Believe in Being a Trendsetter, Not a Follower," Says Rahul Bajaj of Le Sutra
Rahul Bajaj, Director of Le Sutra Hospitality and a second-generation entrepreneur, is the visionary behind Café Out of the Blue’s transformation…
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"Everyday is a Chance to Build Something Bigger," says Sushaan Nath of Passion Cuisine
Growing up in a family business, conversations around food, restaurants, and hospitality were always part of daily life. It naturally shaped my…
Savouring Stardom: What it Takes To be a Celebrity-Owned Restaurant
Driven by a passion for crafting meaningful dining experiences, Khushank aims to build distinctive concepts that leave a mark in the ever-evolving F…
"Modern Indian Cuisine, Japanese, Teppanyaki, and Korean food are Trending," says Chef Amit Dash
An alumnus of IIHM Kolkata, Chef Dash’s illustrious career includes key roles with Taj Hotels, ITC Hotels, Marriott International, and Atmosphere…
Baking Success: Journey from Bakery to a Cafe
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.
Exclusive: “Iti will be a Hyper Local Indian Ingredient-Based Dessert Brand in Mumbai,” Says Niketa Sharma of Keish Hospitality
With a dynamic portfolio including The Thane Club, Blah BKC & Santacruz, Vivi Italian, South Stories India, Masaledar, and Magna Bar &…
‘You are your first roadblock,” says Chef Balaji
Known for its modern take on authentic Indian flavours, Salt redefined the contemporary Indian dining. We have pan-Indian exposure in our menu
“One Needs to Constantly Evolve and Innovate to Stay in the market,” says Avantika Sinha Bahl
Known for her brands Kampai, Arigato, Basque, and The Cocktail Collective—Dehradun’s largest cocktail festival, Avantika has plans to come-up with…
Flavourful Burst: How Toscano has Evolved from a Quintessential Restaurant to a Celebrated Chain
Toscano has evolved from a quintessential Italian restaurant, Pizzeria and Wine Bar in Bangalore to a celebrated presence across India.
“If You Love What You Cook, That’s The Best Thing A Chef Could Ask For,” Says Chef Abhishek Gupta
Apart from recently working in a Two Michelin Star & World’s Leading Best Restaurant “NOMA” with Rene Redzepi, in Copenhagen, Denmark, he has…
This Restaurateur is Building Spaces that Sparks Nostalgia, Start Conversations
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives…
  • By - Nusra
  • / 8 MIN READ
“China Gate Group to Expand Pan-India in 2025” says Ankit
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.
“Vegetarian Dining, Zero-waste Cooking will be a Big Trend in 2025”
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.
How NBC Turned a Simple Café Concept into a Global Coffee Experience
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.
bb.q Chicken’s Sizzling Plans: Why UAE and India Are Their Next Big Targets
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.
The Sweet Success:Namita Zutshi of Namz Bakehouse Eyes Expansion
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.
  • By - Nusra
  • / 5 MIN READ
Courtyard by Marriott Mumbai Appoints Chef Siddique as Master Chef at Ummrao
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.
Pramod Singh Kanyal Appointed as Director of Food & Beverage at Novotel Hyderabad Convention Centre & HICC
His dedication to providing quality service and encouraging teamwork is in line with the principles of Novotel Hyderabad Convention Centre & HICC.
Chef Ozgur Yildirim Joins Cosy Box as Cuisine Chef, Unveils a Magnificent Turkish-Themed Menu
The restaurant is designed with Turkish-themed menu that vividly captures the lively streets of Istanbul. 
“We Don’t Believe in Indianising the menu” says Abhyaraj Singh Kohli
In an exclusive interview with Restaurant India, Abhyaraj shares about his brands, indianising menu, picky eaters, trends and expansion plans and much more.
Chef Satya Kumar Appointed As New Executive Chef At Sheraton Hyderabad
His goal at Sheraton Hyderabad is to develop remarkable dining experiences that embrace modern methods while honoring India's rich culinary legacy.