What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.
He entered in hospitality back in 2018 and today he runs four brands with 8 outlets that includes OTH, Rustic, Llama and Coffee Sutra in Jaipur.
Poojari started his dream project at a small shop in 1999. A year later, he knew it was time to scale. And, today, he is planning to take the brand…
At ITC Chennai’s globally acclaimed Avartana, Chef Culinaire Nikhil Nagpal orchestrates a fine balance between science and soul — transforming South…
US Mahender, Founder & CEO of Hatti Kaapi, speaks to Restaurant India about the rise of authentic South Indian filter coffee in modern café…
In an exclusive interview, celebrated chef Manish Mehrotra of MMCA challenges culinary labels, urging a shift in perspective.
He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.
In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.
The brand has earmarked Rs 40 crore to set up 100 stores over the next five to six years, signaling a steady and strategic rollout.
In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a…
Ankita Poojari, Director and second-generation entrepreneur at the Shiv Sagar Group, shares insights into how the iconic Indian brand has sustained…
With 37 Chowman outlets and over 45 in the F&B group, the brand aims for 100+ outlets across metro and tier-2 cities like Chandigarh, Pune,…
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…
What tricks are the restaurant and the hospitality industry applying to hire and sustain their employees for a longer time thereby decreasing the…
An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.
A peek at what experts do to maintain the healthiness of food in their restaurant.
Interview with Chef Taruneet Walia, Executive Chef, Mango Chutney Inc, Ontario
An interview with Rohan Arora, Founder, Bueno Foods Pvt Ltd.
Interview with Ajay Kaul, CEO, Jubilant FoodWorks Limited.
An interview with Soumya Goswami, Executive Chef and Chef de Cuisine, the Oberoi Group.
An interview with Narendra Malhotra, CEO, Oriental Cuisines.
An Interview with Nilesh Mitra, Senior Director, Human Resources, South Asia, Carlson Rezidor Hotel Group.
An Interview with Chef James Biaka, Executive Chef, Kofuku, Mumbai.
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