He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.
In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.
The brand has earmarked Rs 40 crore to set up 100 stores over the next five to six years, signaling a steady and strategic rollout.
In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a…
Ankita Poojari, Director and second-generation entrepreneur at the Shiv Sagar Group, shares insights into how the iconic Indian brand has sustained…
With 37 Chowman outlets and over 45 in the F&B group, the brand aims for 100+ outlets across metro and tier-2 cities like Chandigarh, Pune,…
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.
Every year on 8th of March Women's Day is performed to celebrate the achievements of the women. This March, Restaurant India is talking to all…
"We encourage the guest to follow the basic concept of meal portion as in Ayurveda, wherein half of the appetite should be solid food, quarter…
Internet and social media presence has become huge in India in last 3-4 years. The increased usage of social media marketing is expected to create a…
To ensure optimal kitchen efficiency, kitchens at Fig are efficient because of designated people within the team to ensure sourcing and production…
In a tete-a-tete with Japtej Singh Ahluwalia, Nikesh Lamba and Vikram Mohan, Co-Founders at Pricol Gourmet.
Coffee Culture in India has grown in the last few years, we have seen local, speciality cafes opening in different parts of the country giving a…
In an exclusive interaction with Restaurant India, Neehar Bisabathini, Founder at Churrolto talks about building his dream business.
In an exclusive interview to Restaurant India, Celebrity chef Vicky Ratnani talks about his love for burgers and why he started a gourmet range of…
In an interview to Restaurant India, Mihir Desai, Founder, Corum Hospitality talks about tech-led innovation in the space.
In an interview to Restaurant India, Baninder Singh of Savorwork Roasters talks about creating a Bean to Bar and Bean to Cup concept cafe.
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