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.
Rooted in traditions with a contemporary flair, Molecule's diverse collection of dishes and delish drinks are a portrayal of deep enriching…
Owning to the environmental and health concerns, various fast-food chains are launching their plant-based menus across the world. India is yet to tap…
After creating waves in the U.S. through his innovative culinary philosophy, Chef Suvir Saran has returned to his roots with the launch of his first…
Kelly Mullarny, Co-Founder and Chef at Bruxie talks about Bruxie's launch in Indian market, why the menu here has been given a twist with the…
Sunil Kapur, Chairman at KCorp Charitable Foundation talked about his foundation's flagship initiative towards the nutrition of children and…
Gulati, which is best known for its great North Indian, Mughlai, Hyderabadi and Tandoori cuisine, has recently hosted an elaborate buffet lunch to…
Akshay Jatia of McDonalds India says the food brand has been seeing growth in double digits.
In an interview with Restaurant India, Aavika Chhawchharia and Utsav Chhawchharia talk about the bakery segment in the Indian market.
Vinesh Johny, Co-Founder and Executive Pastry Chef at Lavonne Academy of Baking Science and Pastry, says restaurants should start using new…
In an exclusive interview with Restaurant India, S.R. Rao Sahib, Director of Sri Family Group, tells it all about his restaurant business Cafe Udupi…
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