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.
The founder of restaurant/cafe chain- Cafe Delhi Heights shared some success points to run a restaurant business
Not only Asma Khan is changing the perception of Indian food in the west but is also changing the lives of many
Australia based Chef Sebastian Simon is currently mentoring young chefs at The Le Cordon Bleu Culinary Arts in Melbourne.
Talking to Restaurant India, Avantika Sinha Bahl Owner at Kampai talks about her love for Japanese cuisine.
One of the main draws of this exhibition was tasting the food of the Indus-Saraswati Civilization, which was recreated by National Award-winning Chef…
Industry experts voiced out concerns after the UK's new immigration rules
From cleaning the floors to sharpening your knives to butchering the fishes, all these things play a great role in understanding what you cook, says…
Chef Marco Pierre talked to Restaurant India about his ideas on the elimination of hunger
Chef Atul talked to Restaurant India about the menu he is doing for Saga, how the menu entails lesser known dishes from across India and how he is…
A survey revealed by the travel company, Goibibo says that over 72% of people (who responded) chose a couple-friendly hotel for their short stays
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