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…
The brand is known for not using eggs, palm oil, or artificial additives for their desserts.
Ruchyeta Bhatia emphasized their focus on healthy ingredients since 2012, avoiding whipped cream and using 100% dairy.
In an exclusive interaction with Restaurant India, he talks about slicing out storm in Delhi’s dining out scene
In an interaction with Restaurant India, Restaurateur Samyukta Nair of Michelin-Starred Restaurant Jamavar talks about running a multi-brand venture…
“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
Our goal was to create a music-driven experience and educate the audience around it
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
In an exclusive interview with Restaurant India, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures Pvt Ltd discussed about the QSR launch,…
Paleoo is a diet wherein you avoid grains and dairy products. So, this name resonates with the brand, and we have added the nutritionist guide which…
Sustainable food has become a trend in moving forward and it’s going to stay. Zero-waste cooking is one of the major things in which everybody is…
In an exclusive interview with Restaurant India, Shyamsunder Aggarwal, MD, Bikaneravala Foods Pvt Ltd talks about expanding the brand in India and in global market.
Gurpreet Singh, Co-Founder & Director of World of Brands shares his insights on entrepreneurial journey, brand uniqueness, new launches and much more. Excerpts from the interview:
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about strating an-ingredient driven restaurant in India.
In an interview with Restaurant India, Michael Swamy, Chef and Author talks about why it's important to source the ingredients locally and trends in the restaurant sector.
In a brave business move that combined their strong entrepreneurial drive with a passion for great cooking, the talented pair of Amritanshu Agrawal and Dr. Priyanka Gupta, well-known for their commitment to creative cooking in the food and drink business, took a big step outside their usual boundaries.
Started by Kanishk Tuteja, the whole idea behind Nukkad Café & Bar was to create a casual yet inviting space where people could unwind and connect over good food, nostalgic vibes, and live music every day. Excerpts from the interview:
In this exclusive interview with Restaurant India, Luthra shares insights into what makes Romeo Lane a standout experience, the strategic expansion into tier 2 cities, and future plans that promise to redefine dining and hospitality.
From five outlets in 2021, to 40 outlets until April 2023 across 15 cities in India, it has expanded rapidly.
In an exclusive interaction with Restaurant India, Dhruv Kohli, Founder, Boba Bhai talks about the growth of bubble tea market in India and his expansion plans.
In an exclusive conversation with Restaurant India, Manik Kapoor, the Director of Gola Sizzlers, shared insights into the company's strategic approach to expansion.
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