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…
Michelin Star Chef Gary Foulkes talks about cooking food with his ability.
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 Saby (Sabyasachi Gorai)
According to Joy Singh, giving importance to customer is important and that's where half the business is done.
Industry experts voiced out concerns after the UK's new immigration rules
In an interview to Restaurant India Chef Prakash Chettiyar, Executive Chef, JW Marriott Kolkata shares about growing food trends in the city.
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 Shubham Thakur
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 curating north-eastern dishes for his restaurant- Kanishka in London
In an exclusive interview to Restaurant India Chef Pankaj Rawat, Chef De Cuisine, Latest Recipe talks about growing health food trend in India.
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
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