In an exclusive interview with Restaurant India, Chef Rahul discusses about the on-going food trends, role of food plating and presentation, his…
From its humble beginnings in Jaipur in 2017 to its ambitious expansion plans spanning continents, NBC has positioned itself as a trailblazer in…
With over 2,400 stores in South Korea and a strong international footprint, bb.q Chicken is a testament to the global appeal of Korean cuisine, and…
In an exclusive interview to Restaurant India, Namita Zutshi, Owner, Namz Bakehouse talks about her passion for creating customer's favorite,…
Chef Siddique will be creating a cuisine that features classic flavors in a contemporary setting, with an emphasis on highlighting India's rich…
His dedication to providing quality service and encouraging teamwork is in line with the principles of Novotel Hyderabad Convention Centre & HICC.
The restaurant is designed with Turkish-themed menu that vividly captures the lively streets of Istanbul.
In an exclusive interview with Restaurant India, Abhyaraj shares about his brands, indianising menu, picky eaters, trends and expansion plans and…
His goal at Sheraton Hyderabad is to develop remarkable dining experiences that embrace modern methods while honoring India's rich culinary…
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods &…
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
In an exclusive interview with Restaurant India, he shares about his journey, The Locavore, challenges, Chef on Road trip and much more.
In an interaction with Restaurant India, Suraj Gupta and Sanskriti Gupta, the second-generation entrepreneurs from the family-owned Regenta SG's…
In an exclusive interview with Restaurant India, Srinidhhi Rao, Managing Director, Birdy’s shares about his expansion plans, exploring in to…
In an exclusive interaction with Restaurant India,Sonal Barmecha, Founder at Sante Spa cuisine talks about starting a global-cuisine focused…
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