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.
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…
Ever since its inception by Late Chef Dr. Bill Gallagher in 2004, International Chef's Day has been as much about celebrating people in the culinary profession as promoting the importance of healthy and responsible eating.
In the words of Maya Angelou "You can't use up creativity. The more you use, the more you have." In an interview to Restaurant India, Vandita Purohit Kedia talks about her Indo Bohemian Cafe in Pune that is a haven that breathes creativity with a natural affinity.
In an interaction with Restaurant India Dhruv Lamba, Executive Director, Kwality Group of Restaurants talks about adoption of technology in keeping ahead of the game and overcoming all the losses due to the pandemic.
In an interaction with Restaurant India, Siddharth Sheth, CEO and Founder of Trillium Beverages which produces Thirsty Fox Cider in India talks about introducing India's first craft cider brand.
In an exclusive interview to RASWER45RTestaurant India Aditi Handa, Co-founder, The Baker's Dozen talks about the sourdough revolution in India.
In an interaction with Restaurant India, Sakshi Saigal one of the Co-Founders at Stranger and Sons gin celebrates the agricultural might, entrepreneurial spirit and diverse cultures of India.
Talking to Restaurant India Bhupendra Nath, Owner and Culinary Head, Chef Sahil Singh shares about serving fine-dining food in a delivery expereince.
In an exclusive interview to Restaurant India Ankur Sharma, Chief Business Officer at Rebel Foods talks about partnering with restaurant brands and focusing on customer as the top ingredient as it continues to grow with time.
In an exclusive interaction with Restaurant India, Eshwar K Vikas of Mukunda Foods talks about introducing automation at kitchen space.
Renjith Prahladan currently serves as Director of Sales for Urban Piper and overlooks the India business for the technology brand. He talks about building a tech-focused brand.
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