Restaurant

Chef Bhakti Arora, of Master-Chef India fame, has created the extensive menu infusing good health and taste through modern vegetarian cuisine.

But, there needs to be time-piece behind literally, purely from the aspect of its unique location and a beautiful sitting that it offers.

In conversation with Restaurant India, Jasneet Sahni, Owner of Lanterns Kitchen & Bar unveils new technology used in his restaurant.

In conversation with Restaurant India, Shefali Gandhi, Owner, KOI ASIAN DINING shares about their growth story.

In an exclusive interview to Restaurant India, Kalpit Gandhi, Owner of Melt In talks about his deep study on his reinforced conviction.

As you enter the inside space, Tamasha environment consists of subtle woods, Interiors is done in most beautiful way. The furniture is casual, modern…

right from user research to product anytime and anywhere, smartphones are an emerging point of purchase changing consumers shopping pattern.

In a tete-a-tete with Restaurant India, Shilpa Sharma, Partner, Mustard shares about her plans to grow the business.

A restaurant with a grand food can be expensive, crowded, out of the reach for some people and even bad service, but still people will keep coming.

At a time when the restaurant chain has captured more than 70 per cent of the pizza market, it is building high to grow its presence in India.

In an exclusive interview to Restaurant India, Rahul Mundra, Owner, Chaisa talks about how the idea was incepted.

In an exclusive interview to Restaurant India, Aziz Lalani shares about his love for entering into food business.

In an exclusive chat with Restaurant India, Ashish Chakraborty, Director, House of Commons speaks about the theme of their restaurant.

Restaurants depend on quality food service as that is the main operational need for a restaurant. The basic purpose for any restaurant should be to…

As this model offers bigger growth, it creates a win-win situation for both franchisee and the franchisor.