‘You are your first roadblock,” says Chef Balaji
Known for its modern take on authentic Indian flavours, Salt redefined the contemporary Indian dining. We have pan-Indian exposure in our menu
“One Needs to Constantly Evolve and Innovate to Stay in the market,” says Avantika Sinha Bahl
Known for her brands Kampai, Arigato, Basque, and The Cocktail Collective—Dehradun’s largest cocktail festival, Avantika has plans to come-up with…
Flavourful Burst: How Toscano has Evolved from a Quintessential Restaurant to a Celebrated Chain
Toscano has evolved from a quintessential Italian restaurant, Pizzeria and Wine Bar in Bangalore to a celebrated presence across India.
“If You Love What You Cook, That’s The Best Thing A Chef Could Ask For,” Says Chef Abhishek Gupta
Apart from recently working in a Two Michelin Star & World’s Leading Best Restaurant “NOMA” with Rene Redzepi, in Copenhagen, Denmark, he has…
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This Restaurateur is Building Spaces that Sparks Nostalgia, Start Conversations
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives…
  • By - Nusra
  • / 8 MIN READ
How This Entrepreneur Has Turned His Home Baking Biz into a Luxury Dessert Brand
The brand is known for not using eggs, palm oil, or artificial additives for their desserts.
'Poetry by Love & Cheesecake to Open 9 outlets this year,' says Ruchyeta
Ruchyeta Bhatia emphasized their focus on healthy ingredients since 2012, avoiding whipped cream and using 100% dairy.
Kneading Success: What Made Delhi’s Leo’s Pizzeria Ranks as World’s 41 Pizza Brand
In an exclusive interaction with Restaurant India, he talks about slicing out storm in Delhi’s dining out scene
  • By - Nusra
  • / 5 MIN READ
The Culinary Queen: How Leela Scion Samyukta Nair Is Quietly Building the World’s Most Emotional Restaurants
In an interaction with Restaurant India, Restaurateur Samyukta Nair of Michelin-Starred Restaurant Jamavar talks about running a multi-brand venture…
  • By - Nusra
  • / 11 MIN READ
“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
“Innovation for us means Hyper-local Inspiration,” says Hemender Reddy of The Moonshine Project
Our goal was to create a music-driven experience and educate the audience around it
“Attrition Will Be There as it’s a Hectic Industry,” says Rahul Shetty of Peninsula Hospitality
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
“This Year will be more of Experiential Dining,” Says Aksha Kamboj of Aspect Hospitality
In an exclusive interview with Restaurant India, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures Pvt Ltd discussed about the QSR launch,…
“People Want to Know About the Nutritional Benefit, Calorie Count in their Food,” says Simran Bapu of Paleoo
Paleoo is a diet wherein you avoid grains and dairy products. So, this name resonates with the brand, and we have added the nutritionist guide which…
“Sustainable Food is an On-Going Trend,” says Chef Vikas
Sustainable food has become a trend in moving forward and it’s going to stay. Zero-waste cooking is one of the major things in which everybody is focused on and ensures there is less wastage of the product we use in the kitchen.
The Young Visionary: Meet the Gen-Z Restauranteur Redefining Success
Gowda founded South Tiffin House at the age of 17, presently have 11 restaurants in Mumbai and launched a new restaurant brand 'Aahara' in 2025.
Inside ‘The Kind’: A Vegetarian Café That’s Winning Bengaluru’s Heart
The Kind promotes unconventional eating habits by offering a variety of delectable cuisine tailored for vegans, Jains, gluten-free people, and more.
“Mirah Hospitality to Open 7-8 Outlets by End of This Year,” Says Aji Nair
Maintaining the authenticity is very important; getting the required raw materials available is a task.
“Fast Coffee to Open 7 Outlets by end of 2025” says Soomanna
We wanted to be a fully integrated coffee company where the brand is supporting the farm program as without having to go to trade coffee from traders, can focus on quality orientation, education to the farming community and buy from them.

How Woman Chefs are Redefining the Culinary Landscape
This Woman’s Day, let’s celebrate the woman in the restaurant sector who is breaking the glass-ceilings and making a mark for themselves. 
Breaking Barriers & Building Legacies: A Woman’s Journey in F&B
Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry.
“We embrace the timeless philosophy of treating every guest as God,” Anjan Chatterjee
In an exclusive interaction with Restaurant India, Anjan Chatterjee, Founder & MD, Speciality Restaurants talks about innovation, experiential dining and expansion plans.
  • By - Nusra
  • / 8 MIN READ
“Thyme & Whisk Eyes International Expansion, Targets 4 New Cloud Kitchen Brands This Year” says Bobby Patel 
The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years.
"Chinese Wok Plans to Reach 500+ stores in 3 years” says Aayush
80% of our business is from online delivery, 20% comes through dine-ins. We have seen a great growth in the past 6-9 months.