Dining today is no longer about just eating—it’s about being entertained.
The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
These spaces offer a curated escape from the city’s chaos, providing an atmosphere where calm meets culinary craft.
There are so many ways that a restaurant can stand out from the others. Whether it be their location or their price, even if the restaurant is…
The Open-Hand Service Method is a traditional, formal, or semi-formal table service method that is distinguished by a particular way of serving and…
The world's food scene is more competitive and dynamic than ever before, with consumers looking for more than simply a meal in busy towns…
The market was valued at USD 166.86 billion in 2024 and is expected to grow at a compound annual growth rate (CAGR) of 6.54%, reaching approximately…
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.
Whenever something bad happens, restaurants need a strategy to deal with the situation.
Today the young metropolitan Indians think a city's nightlife is crucial to it's being considered a modern urban space.
In an exclusive interview with Restaurant India, Radhika Khandelwal shares everything about the dreamy place to eat in town.
Talking about these days where everything is convenience driven; food business is not away from it.
The current trend is South American. The next trend could be about Vietnamese food as the food is very homely.
The biggest reason for table booking apps gaining in popularity is the attractive foodservice market, which offers huge potential and terrific opportunities for players in this segment.
In an exclusive interview to Restaurant India, Anurag Katriar, CEO and Director, DegustiBus Hospitality which runs fine dinning restaurants like IndiGo and Neel talks about his expansion plans.
In an interview to Restaurant India, Chef Dheeraj Mathur, Master Chef, Radisson Blu- Paschim Vihar talks about bringing innovations in menu.
In an interview with Restaurant India, Ranjeet Bindra, Owner, Aallia Hospitality talks about starting a sea food restaurant in Mumbai's fast evolving market.
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