What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.
He entered in hospitality back in 2018 and today he runs four brands with 8 outlets that includes OTH, Rustic, Llama and Coffee Sutra in Jaipur.
Poojari started his dream project at a small shop in 1999. A year later, he knew it was time to scale. And, today, he is planning to take the brand…
At ITC Chennai’s globally acclaimed Avartana, Chef Culinaire Nikhil Nagpal orchestrates a fine balance between science and soul — transforming South…
US Mahender, Founder & CEO of Hatti Kaapi, speaks to Restaurant India about the rise of authentic South Indian filter coffee in modern café…
In an exclusive interview, celebrated chef Manish Mehrotra of MMCA challenges culinary labels, urging a shift in perspective.
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…
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
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…
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