When it comes to safety, The Flydining structure ‘s entire length is 9 meters. with a width of 5 meters. It is suspended on 16 metal wire ropes, 8…
The investment will significantly fuel the expansion of its operations, accelerate product development, and further strengthen its position as a key…
With its innovative mix of contemporary aesthetics and the heart-warming embrace of traditional Punjabi culture, this restaurant offers an…
He has put up a young, energetic and passionate team together in a very short span of time to create memorable experiences for guests of all segments…
The food at Dobaraa is helmed by the rebellious Chef Anil Nayar who has recently moved back to the bay from Seattle where he was running a cutting-…
The restaurant is inspired by a Greenhouse with abstract glass enfolding the space from all sides.
With Gigi, Chrome Asia Hospitality will enter the concept restaurant segment and aims to further open 12 outlets by 2025 in this segment.
As the culinary odyssey unfolds, Yuvraj Kohli, the Managing Director and a third-generation restaurateur, is turning his attention towards future…
With a commitment to preserving North Indian culinary traditions, Qavalli's menu is curated to complement cocktails and pay homage to Indian…
The draws inspiration from the historical spice trade between civilizations in Asia, Northeast Africa, and Europe and the ancient use and exchange of…
Yaariverse brings alive a virtual reality platform where revellers can immerse themselves in exciting concerts and engaging content experience on the…
The ambiance at Zaika Fun Dine seamlessly blends elegance and warmth, creating an inviting atmosphere that will instantly make you feel at home.
A pulsating high-energy place, the fine-dining bar now stands more inviting than ever, draped in warm, earthy tones and plush jungle-inspired accents…
In the next five years, the group aim to open three more restaurants on the theme of Bonne Foi 65 across the country, so that more people can…
Renowned interior designer Minnie Bhatt, creates the Effingut spirit by adding a quirky spin to the interior design without losing the warmth and comfort of the inspiration.
The first-of-its-kind food hall, features ten chef-led concepts from across the African continent.
Along with operational excellence, Gaurav’s passion for food & beverage fructified in new brands for the chain at both ITC Gardenia and ITC Royal Bengal.
Started by Palak and Sannat Ahuja, the idea was to make vegan and vegetarian food more accessible to everyone, including meat-eaters who enjoy the taste of Indian food.
The confectionery items can be ordered from Swiggy, Zomato and The Blue Gourmet store in Out Of The Blue, Bandra.
In addition, the company seeks to launch branches in the major cities and then look forward to moving into II Tier and III Tier Cities in the next phase.
“We have plans for expansion in India and overseas, and Bangkok will be operational by April 2022,’ shared Sandeep Katiyar, Director Plutusone hospitality Pvt ltd.
The funds will be deployed to setup additional 6 restaurants in the next six months.
As per the order, restaurants and bars will be allowed to run at 50 per cent of their capacity, without air conditioners.
As per the order, restaurants and bars will be allowed to run at 50 per cent of their capacity, without air conditioners.
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