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…
Vinesh Johny, Co-Founder and Executive Pastry Chef at Lavonne Academy of Baking Science and Pastry, says restaurants should start using new techniques in desserts.
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 Ruchi.
The owners of Gola Sizzlers, Manik and Rajat Kapoor, in a joint interview, talk about the impact of their restaurant business.
In an exclusive interview with Restaurant India, Chef Matthew Hodgett says, "We can enhance the taste by complementing the flavours and traditions of India with French savoir-faire."
Talking to Restaurant India, Sourabh Chanana of Hilton Garden Inn talks about food ingredients.
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his great delivery and service.
Statistics show that the health food market and especially the honey category is growing rapidly.
Pawan Kumar Agarwal, CEO at FSSAI who is on a mission to safe food for a healthy and happy India, talks to Restaurant India about his plans to take this forward.
Mehreen comes from a family of restaurateurs and has a fiery passion for food. Since a young age she imbibed the nitti-grities of running a successful restaurant while working at her family owned Moets restaurant.
After capturing Rs 1000 crore breakfast category Bagrry's has entered into the QSR space by opening its first kiosk Bagrry's on the go'. Talking to RI, Aditya Bagri, MD, Bagrry's share about entering into the health restaurant biz.
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