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…
Gowda founded South Tiffin House at the age of 17, presently have 11 restaurants in Mumbai and launched a new restaurant brand 'Aahara' in…
The Kind promotes unconventional eating habits by offering a variety of delectable cuisine tailored for vegans, Jains, gluten-free people, and more.
Maintaining the authenticity is very important; getting the required raw materials available is a task.
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.
In an interaction with Restaurant India, Gaurav Pande, Executive Vice President & Business Head, Popeyes at Jubilant FoodWorks Ltd. talks about Popeyes growth plans in Delhi NCR, India.
Innovation has been part of chef Qureshi’s way of cooking since a very early age and he was the first chef to receive Padma Shri in 2016.
Dil Foods that won Cloud-Kitchen of the year at 12th Indian Restaurant Congress hosted by Restaurant India and Franchise India Group, recently went to Shark Tank Season-3, bagging funding to expand the business. We spoke to its Founder Arpita Aditi on winning big at Shark Tank India- Season 3 by securing 2 crore in a joint-deal.
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