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,…
Paleoo is a diet wherein you avoid grains and dairy products. So, this name resonates with the brand, and we have added the nutritionist guide which…
Sustainable food has become a trend in moving forward and it’s going to stay. Zero-waste cooking is one of the major things in which everybody is…
Gowda founded South Tiffin House at the age of 17, presently have 11 restaurants in Mumbai and launched a new restaurant brand 'Aahara' in…
The Kind promotes unconventional eating habits by offering a variety of delectable cuisine tailored for vegans, Jains, gluten-free people, and more.
Maintaining the authenticity is very important; getting the required raw materials available is a task.
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.
In an exclusive interview with Restaurant India, Vikrant Batra, Co-Founder, Cafe Delhi Heights talks about growing and expanding CDH and other sister brands to different parts of the country.
In an exclusive interview with Restaurant India, Celebrity Chef Shipra Khanna talks about her journey in the world of food.
In an exclusive interview with Restaurant India, Shyamsunder Aggarwal, MD, Bikaneravala Foods Pvt Ltd talks about expanding the brand in India and in global market.
Gurpreet Singh, Co-Founder & Director of World of Brands shares his insights on entrepreneurial journey, brand uniqueness, new launches and much more. Excerpts from the interview:
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about strating an-ingredient driven restaurant in India.
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