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,…
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.
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods & Resorts Pvt Ltd talks about the brand, right workforce and challenges and much more.
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
In an exclusive interview with Restaurant India, he shares about his journey, The Locavore, challenges, Chef on Road trip and much more.
In an interaction with Restaurant India, Suraj Gupta and Sanskriti Gupta, the second-generation entrepreneurs from the family-owned Regenta SG's Greenotel in Lonavala, talks about starting a glasshouse restaurant.
In an exclusive interview with Restaurant India, Srinidhhi Rao, Managing Director, Birdy’s shares about his expansion plans, exploring in to healthier options, focusing more on pet-friendly treats and many more.
In an exclusive interaction with Restaurant India,Sonal Barmecha, Founder at Sante Spa cuisine talks about starting a global-cuisine focused restaurant.
In an exclusive interview with Restaurant India, Tarak Bhattacharya, Executive Director and CEO of Mad Over Donuts shares his insights on Kit-Kat collaboration of Mad Over Donuts (MOD), expansion plans and plans for venturing into healthy treats and much more.
Chef Harpreet at Waikiki is prepared to combine classic flavors with cutting-edge methods to provide a distinctive and unforgettable dining experience.
Copyright © 2009 - 2025 Restaurant India.