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…
More and more women are joining the bandwagon and pursuing their dream leaving behind the four walls.
Anubhav Dubey of Chai Sutta Bar talks about the tea cafe business in India.
In an interaction with Restaurant India, Ishan Kapoor of Madam Curry talks about starting a delivery-only concepts that boasts of experimental Indian dishes.
Talking to Restaurant India Amit Juneja, CEO, Annakoot talks about starting a restaurant that serves natural and healthy foods.
Pankaj Aswani, Co-founder and CEO Coolberg talks about the idea of building India's first and only non-alcoholic beer brand.
Talking to Restaurant India, Namita Zutshi of Namz Bakehouse shares about her love for baking and turning it into a profession.
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a keen student, eager to learn more and more. I can have an opinion but that doesn't makes me an expert," says Kochhar.
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks about the traditional way of serving and eating food.
We intend not to hire any professional chefs but in future we have plans to hire khansamas who knows about old school cooking.
Talking to Restaurant India, Bharat Sethi of Rage Coffee shares about starting a niche, specialised coffee brand.
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