In an interaction with Restaurant India, Suraj Gupta and Sanskriti Gupta, the second-generation entrepreneurs from the family-owned Regenta SG's…
The flavors market was valued at USD 18.75 billion in 2023 and the market is expected to grow from USD 19.53 billion in 2024 to USD 30.10 billion by…
Today, restaurant owners are elevating fine dining to new heights, crafting experiences that captivate all five senses.
A recent survey of high street retail locations in India reveals that Delhi's Khan Market commands the highest rents, ranging from INR 1,000 to…
An upscale authentic restaurant 'Kashkan' located at the first floor of Dubai Festival City Mall, Dubai, opened its doors on the 2nd…
The kitchen is helmed by Executive Chef Abhinav Sharma, who is also the Corporate Chef de Cuisine for one8 Commune.
With all these new innovations and changes we have also seen fine-dining restaurant businesses in India adapt and change as per new requirements.
Talking To Restaurant India, Anjan Chatterjee, Founder and MD, Speciality Group of Restaurants shared about entering into cloud-kitchen biz by…
Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish…
Talking to Restaurant India Prateek Arora, Co-Founder talks about fresh and local ingredients.
Made with a lot of love and passion for social gathering and food, Together at 12th is launching on the 12th floor of one of Gurugram's top…
Talking to Restaurant India Amit Dash, Executive Chef, The Westin Pune talks about innovation and growth in restaurant business.
Lately, affordable fine dining and casual restaurants have become very popular among global diners preferring these formats.
Keeping customer comfort and satisfaction at the centre, restaurants are now playing around with concepts, innovating ambience and decor and…
A casual dining multi-cuisine cafe, Cafe NH8 offers a high-end menu that caters to the people of all age groups.
In a tete-a-tete with Restaurant India Hemant Oberoi, Chef and Restaurateur talks about innovation in food.
The restaurants on board two ships Queensline Neverland and Queensline Sea YAH can accommodate 450 diners any time.
In an interview to Restaurant India, Pawan Kochhar, Owner - Orza talks about redefining the divergent experiences.
There are certain trends and tricks that a restaurant needs to adapt to keep ahead of the game
The restaurant has also stopped supplying plastic straws in the orders for deliveries.
Talking to Restaurant India, Kapil Saxena, Anuj Mittal of Paprika Park shares about the idea of starting a park-themed restaurant.
In an interview to Restaurant India, Sagar Sharma and Chef Izzat Hussain talks about creating a luxury dining experience.
In conversation with Restaurant India, Mayank Tiwari, Executive Chef, PVR The Luxury Collection talks about his cooking techniques.
In an interaction with Restaurant India Rakshita Srivastava, Owner, The Saffron Boutique talks about her journey in the world of food.
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