Fresh Ingredients Give A Flavourful Facelift, Says Chef Marco Murenu
Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food…
The Most Unique Factor of Any Food Menu Is - The Chef
In an interview with Restaurant India, Chef Pallavi Nigam Sahay speaks about her cookbook and food pairing with tea.
Indian Desserts Rule the Roost, Says Chef Vinesh Johny
Vinesh Johny, Co-Founder and Executive Pastry Chef at Lavonne Academy of Baking Science and Pastry, says restaurants should start using new…
Deconstruct the Recipe but Keep Flavours Intact Says Chef Raji
In an interview with Restaurant India, Chef Raji speaks about her take on cooking fusion food.
Explore Upcoming Events And New Age Agendas
IReC 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
IReC 2024
D2C INDIA 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
D2C INDIA 2024
Franchise India 2024 Delhi
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
India EV Show
29-30 June - Hall No. 3, Chennai Trade Centre, Chennai
India EV Show
29-30 June - Hall No. 2, Chennai Trade Centre, Chennai
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The Secret to Delivering Great Service: Get the Basics Right Says Executive Chef Rounak Kinger
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his…
Restaurateur and Chef Pankaj Bhadouria Tells Why a Good Menu Is Crucial for Business
In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."
Recipe For Success: Chefpreneur Pallavi Jayswal Believes Consistency is The Key
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
This Mumbai Chefpreneur Believes in Taking 'Right Feedback' from HRs, Architects
In an exclusive interview with Restaurant India, Nishant Mitra, Head Chef and Head of Operations, Eddie's Bistro speaks about what it's…
This Chef is Promoting Culinary Profession at Global Platforms
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
  • By - Nusra
  • / 7 MIN READ
Why Vietnamese Food Can be the Next Trend
The current trend is South American. The next trend could be about Vietnamese food as the food is very homely.
  • By - Nusra
  • / 5 MIN READ
How Nostalgia is Driving the Biz at Restaurants
In a tete-a-tete with Restaurant India, Neeraj Rawoot, Executive Chef, Leela Gurgaon talks about the importance of fresh, local produce.
  • By - Nusra
  • / 6 MIN READ
Southern Spice is more than just a restaurant, it is a destination: Sujan Mukherjee
The menu at Southern Spice is a unique compilation of vegetarian and non-vegetarian delicacies inspired by the culinary journeys into the interiors…
  • By - Nusra
  • / 10 MIN READ
We are serving 1600-1700 guests daily- Rajesh Shetty
Talking to Restaurant India, Rajesh Shetty, Executive chef at GVK lounge by TFS-Performa, T-2 International Airport, Mumbai shares about changing…
  • By - Nusra
  • / 4 MIN READ
"Fresh, fresher and freshest are things that I stick to"
Gaggan Anand is an Indian chef born in Kolkata, India. Today, he owns the most celebrated progressive Indian restaurant Gaggan in Bangkok, Thailand.…
My first restaurant in India will open at Bodhgaya- Chef Vikas Khanna
At a time when Eastern market is the least favoured market for the food business entrepreneurs, Chef Khanna dreams of opening his first restaurant in Indian city of Bodhgaya in Bihar.
  • By - Nusra
  • / 6 MIN READ
Key To Menu Planning: Keep the Local Essence in Food, Suggests Chef Vivek Swamy
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
Food Trends: We Will See More Fermented Foods and Sustainably-Grown Grains, Says Chef Akshay Malhotra
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
Know How Chef Kayzad Sadri Makes Buffets Interesting
In an interview with Restaurant India, Chef Kayzad Sadri talks on how new ingredients add to creativity.
Unfortunately, Women Entrepreneurs Are Not Taken Seriously, Says Restaurateur Shikha Pahwa
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
Diners Prefer To Eat Authentic Dishes at Hotel Restaurants than Standalones, Says Chef Farman Ali
In an interview with Restaurant India, Corporate Master Chef Farman Ali says the true flavours and nature of dishes are often morphed up with fusion at standalones.
What Makes Your Food Menu Unique? Know It All From Chef Manish Mehrotra
In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched Comorin restaurants.
Michelin-Star Chef Alfred Prasad Tells How Your Restaurant Business Can Make a Difference
In an interview with Restaurant India, Michelin-Star Chef Alfred Prasad talks about the elements that restaurants in India need to implement to cater to the changing market needs.
Chefs Must Take The Lead To Develop Restaurant Businesses in India
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the development of the restaurant industry in India, and how she abides by the back-to-roots concept.
Add 3D Effect to Your Food With This Simple Tip by Chef Gautam Chaudhry
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus.