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.
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“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
How This Entrepreneur Has Turned His Home Baking Biz into a Luxury Dessert Brand
The brand is known for not using eggs, palm oil, or artificial additives for their desserts.
'Poetry by Love & Cheesecake to Open 9 outlets this year,' says Ruchyeta
Ruchyeta Bhatia emphasized their focus on healthy ingredients since 2012, avoiding whipped cream and using 100% dairy.
Kneading Success: What Made Delhi’s Leo’s Pizzeria Ranks as World’s 41 Pizza Brand
In an exclusive interaction with Restaurant India, he talks about slicing out storm in Delhi’s dining out scene
  • By - Nusra
  • / 5 MIN READ
The Culinary Queen: How Leela Scion Samyukta Nair Is Quietly Building the World’s Most Emotional Restaurants
In an interaction with Restaurant India, Restaurateur Samyukta Nair of Michelin-Starred Restaurant Jamavar talks about running a multi-brand venture…
  • By - Nusra
  • / 11 MIN READ
“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.”
“Innovation for us means Hyper-local Inspiration,” says Hemender Reddy of The Moonshine Project
Our goal was to create a music-driven experience and educate the audience around it
“Attrition Will Be There as it’s a Hectic Industry,” says Rahul Shetty of Peninsula Hospitality
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
“This Year will be more of Experiential Dining,” Says Aksha Kamboj of Aspect Hospitality
In an exclusive interview with Restaurant India, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures Pvt Ltd discussed about the QSR launch,…
“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.
How This Restaurateur has Sailed through Different Concepts in Over 4 Decades
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.
“Megumi is not just a Dining Place, but a Place to Celebrate,” says Rajit V Shetty
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
“Food system is complex; you can’t have one solution for all,” Chef Thomas Zacharias
In an exclusive interview with Restaurant India, he shares about his journey, The Locavore, challenges, Chef on Road trip and much more.
"To be a Customer-centric Restaurant, it is important to have an Employee-centric Culture," says Suraj Gupta, Fiori
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.
  • By - Nusra
  • / 5 MIN READ
“Birdy’s to Open 150 Stores in Mumbai by 2026”
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.
“Sante Spa Cuisine to Open 3 Outlets by 2024 End,” Sonal Barmecha
In an exclusive interaction with Restaurant India,Sonal Barmecha, Founder at Sante Spa cuisine talks about starting a global-cuisine focused restaurant.
“Mad Over Donuts Targets 50 Stores by Year End,” ED, CEO, Tarak Bhattacharya
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.
Peninsula Hospitality’s Newly Launched Waikiki Appoints Harpreet Singh Bhatti as Head Chef
Chef Harpreet at Waikiki is prepared to combine classic flavors with cutting-edge methods to provide a distinctive and unforgettable dining experience.