Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait…
From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one…
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
The restaurant’s sleek 75-seat dining area, featuring a private dining room, sets the stage for a journey that transcends mere eating.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
The 45-cover restaurant is split between two levels. The lower floor houses a coffee bar, a wine and cheese room, a retail section.
“This 24x7 model is not only expected to enhance visitor experiences but also contribute significantly to the state’s revenue,” the statement added.
Street food holds a special place in India’s culinary heart, with its bold flavors and casual appeal. Today’s fine dining restaurants are taking…
Though, people want to indulge today but meanwhile, they look for healthier alternative for it and that’s where these new age restaurant owners are…
This shift translates to a growing preference for foods packed with active ingredients such as antioxidants, prebiotics, plant proteins and…
In recent years, cultural influences on food presentation have also intersected with sustainability and ethical considerations.
To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
Initially, it was about international brands making inroad into the Indian market, more influx of home grown brands.
Talking to Restaurant India, Varun Kapur, Executive Director, K Hospitality Corp shares the future of Food Business in India.
No matter what business you run and where you are, having keenness to lead something is very important in restaurant business.
At Indian Restaurant Congress, Pravesh Pandey, Director, The Byg Brewsky Brewing Company unfolds the successful journey of this iconic brand.
In an interview to Restaurant India, Pawan Kochhar, Owner - Orza talks about redefining the divergent experiences.
Like the food business itself Choosing a restaurant concept entails a lot of science, math and Art.
A lot of smaller towns can also be seen experimenting with their local cuisines and bringing them to the mainstream food scene.
86% buyers will pay more for a better customer experience.
Getting a quality learning and work atmosphere in terms of food is a challenge for the standalone restaurants.
In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.
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