Restaurants and hotels

A culinary return to memory, material, and matriarchy — Punjabi food as it was meant to be remembered

With over three decades of experience, Kersi Marker brings a proven track record in building profitable, scalable brands.

Founder Malvika, celebrated for her meticulous approach to flavour and design, introduces two brand-new desserts to Mumbai.

With 18 restaurants, Burma Burma continues its Pan India growth with a bold expansion strategy

Rooted in sustainability, the café uses organic eggs, seasonal produce, house-made chutneys, and serves everything in plastic-free packaging.

The culinary team is entirely Italian, led by Chef Mattia, who brings Michelin-starred experience from across Italy and Europe. A graduate of ALMA,…

Since 2011, IRC has grown into the country’s most influential restaurant conclave. This year’s event, chaired by Anil Chadha, MD of ITC Hotels,…

Our revamped menu is a flavorful voyage through diverse cuisines, starting with refreshing small bites like the Asian Sesame Salad, Tandoori Avocado…

Salad Life goes beyond just greens — it’s about bold flavours, balanced nutrition, and fresh ingredients crafted into chef-curated bowls for today’s…

After the widespread acclaim of An Ode to Textiles, a cocktail menu inspired by India’s rich textile heritage, PCO announces the End of the Road to…

An explosive new opening built on open flame, native ingredients, and a menu that cuts through the noise.

TFS shares were priced at the upper end of the band at ₹1,100, valuing the company at ₹14,485 crore.

Brookfield Properties Strengthens Its Culinary Curation at Ecoworld with a Unique Dining Concept

The vision behind Baroke comes from Saurabh Krishna Shetty, a seasoned hospitality professional and alumnus of IHM Goa and S.P. Jain.

Inspired by the Chinese phrase meaning “a feast for the eyes,” the name Yàn Yǎn was born out of thoughtful research and cultural discovery.