Known for his collaborative approach and focus on building partnerships, Joshi is expected to bring a strong operational and strategic edge to the…
This venture marks Chef Ghai’s long-awaited return to India and his first culinary engagement in the country, bringing international acclaim and…
More than just a sampling event, One Night in Toki-O is positioned as a cultural moment, allowing travellers to engage with craftsmanship, creativity…
With this opening, Elan Epic now offers 19 dining options under one roof, reinforcing its position as a leading F&B destination for Gurgaon’s…
The menu redefines lunch as a mindful, standalone dining experience—distinct in rhythm and intent from its dinner offerings.
For the F&B industry, this shift means essentials such as soaps, toothpaste, and other consumer staples will get cheaper, freeing up household…
Currently operating 18 outlets in Bengaluru and one in Mysore, Nandhini is working toward an expansion plan of 50 outlets across India.
SALT differentiates itself by revisiting familiar Indian dishes and presenting them with updated preparation styles and contemporary plating.
This launch builds on Sterling’s broader strategy of developing regional dining formats, following the introduction of Amo Odisha at Sterling Puri.
With over 14 years of industry experience, Mhaske’s approach emphasizes community building, shared experiences, and simplicity in design and…
The representation submitted by HRAWI calls for a uniform 5 percent GST rate with Input Tax Credit (ITC) across all segments of hospitality and…
Tsas translates to a kitchen garden’ in the Ladakhi language, is a hyper-local, avant-garde vegetarian restaurant set in an apple and apricot orchard…
This appointment signals Grand Mercure Bangalore’s focus on strengthening its leadership team to deliver structured dining experiences that balance…
By focusing on vegetarian dining with a global perspective, World of Palates is positioning itself as a destination restaurant for families,…
Founded by Joydeep Singh, the restaurant takes inspiration from the Silk Route, a historic passage that shaped food traditions and cooking techniques across cultures.
Alongside the awards, the evening featured cultural performances that reflected India’s diverse heritage and provided an engaging setting for the recognition of women changemakers.
The menu is available for à la carte ordering, allowing diners to curate their own journey through regional Indian flavors.
Beginning September 3, the company will roll out the Special Edition Gold Sauce, a limited-time condiment developed as a fusion of North Carolina-style vinegar barbecue, honey, smoke, and mustard.
Kolkata’s dining scene expanded today with the launch of La Vanakam, a vegetarian restaurant founded by Radhika Jalan and Anshika Jalan, positioned at 10, Wood Street (behind Pantaloons).
The restaurant also prepares 25 sauces in-house, from hot sauce and XO to a Thai sweet chilli. These form the foundation of its Lettuce Wraps, designed as a customizable, shared table experience.
By opening at High Street Apollo, a retail and lifestyle destination, PINCODE aims to attract a diverse customer base, ranging from families to young professionals seeking a quality dining experience in a modern setting.
The debut edition, featuring an exclusive menu called 11 Shades of Smoke, will take place on Sunday, 31 August from 12 PM onwards, in collaboration with Chef Karthik Shanker.
Chef Swamy is an alumnus of Le Cordon Bleu, London. His career spans catering for the British and American consulates, collaborating with global brands, and earning prestigious accolades for his contributions to food and art.
The culinary approach at CAHA follows a “less is more” philosophy, with an emphasis on seasonal and fresh ingredients.
Copyright © 2009 - 2025 Restaurant India.