Restaurant India

In an interview with Restaurant India, Chef Anahita Dhondy gives expert tips on how to make diners remember the cuisines and revisit the restaurant.

Revenue management is about attracting the right guests at the right time.

Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."

Three outlets of Zorambo are open in the Millennium City, Gurugram - Central Plaza in Golf Course Road, D Block Shopping Plaza in South City 2 and…

Breads made from the Puravita range of bakery mixes have improved nutritional value, are rich in fibres and minerals and contain limited salt.

Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…

In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."

Starting any business isn't easy but starting a restaurant is a totally different ballgame altogether.

Scientist Ganesh Bagler tells Restaurant India how chefs at restaurants can make the best use of the data using computational gastronomy.

The first step towards building the business is to acquire all mandatory licenses, permissions and concerned NOCs.

When you start a restaurant business on your own, you have to manage everything from scratch.

One of the unique qualities about The Deck is that it is designed by Chef Sabyasachi Gorai himself.

Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."

Managing Director of 1441 Pizzeria, Krishna Gupta says he is considering expanding the pizza brand with franchise model.

Door No. 1 was also awarded as Best Retro Bar of Western India by Restaurant India in 2018.