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…
Alongside the awards, the evening featured cultural performances that reflected India’s diverse heritage and provided an engaging setting for the…
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-…
Kolkata’s dining scene expanded today with the launch of La Vanakam, a vegetarian restaurant founded by Radhika Jalan and Anshika Jalan, positioned…
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,…
By opening at High Street Apollo, a retail and lifestyle destination, PINCODE aims to attract a diverse customer base, ranging from families to young…
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…
Chef Swamy is an alumnus of Le Cordon Bleu, London. His career spans catering for the British and American consulates, collaborating with global…
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