Indian cuisine

In an exclusive interaction with Restaurant India, Kumar Setu, Co-founder Petoo.in shares about their plan to raise $5 million from PE investors, targeting at a revenue of Rs 12 crore by next fiscal.

Bombay Brasserie was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay Brasserie shares how the brand is catching the customer's attention by doing over 50 covers a day.

In an exclusive interview to Restaurant India, Vikram Rana, Owner of Caffe Mad House shares the concept of creating some 'Mad' deals to suit the name Caffe Mad House.

In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing around the flavours.

In an interview with Restaurant India, Divya Parwani, Owner of Chennai-based Pind Pure Punjabi-Desi Restaurant, shares her kitchen secrets, the menu, and adopting franchise mode for expansion:

In an exclusive interaction with Restaurant India, Vaneet Wadhera shares his experience of working as F&B director at different five star properties in India.

At a time when global cuisine in India is spreading like never before, the association asked for the government support to make Samosa the burger of the world, Parathe the pizzas of the world, mint chatni as the mayonnaise of the world.

According to the chefs, the home makers have been cooking for a very long time, yet they believe that the chef makes better food.

As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.

And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.