It is also desirable that those who sell food on the streets adhere to basic standards of hygiene, after all, there is nothing romantic about…
In an interaction with Restaurant India, Ishan Kapoor of Madam Curry talks about starting a delivery-only concepts that boasts of experimental Indian…
Talking to Restaurant India Amit Juneja, CEO, Annakoot talks about starting a restaurant that serves natural and healthy foods.
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks…
In an exclusive interview with Restaurant India, Chef Dayashankar Sharma talks about his love for Indian cuisine.
Their favourite comfort food during the lockdown period was the moist and decadent Choco Lava cake, ordered around 1,29,000 times.
A flagship brand of Foodsense Hospitality, Destination 72 is modeled with a keen insight into the city's diverse food and beverage scene.
One of the real game changer was the entry of the American food chains in the Indian market in early 90s.
In a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In an exclusive interview to Restaurant India, Akshay Nayyar Celebrity Chef and Owner at Kopper Kadai talks about his newly opened restaurant.
People today look out for food as indulgence and experience; it's no more just feeling the belly.
The Indian food service report says that the Indian Food Service industry is projected to grow to Rs 4, 98, 130 cr by 2021.
With over a decade of experience in the industry, Chef Toshiyuki has expertise in handling operations, training, planning, developing and executing…
In an exclusive interview to Restaurant India, Chef Rakhee Vaswani, shares her journey in the world of food.
In an exclusive conversation with Restaurant India, Aarathi Arambhan, Curator, Me So Happi talks about the expansion plan of the outlet by adding two in next two months.
In a tete-a-tete with Restaurant India, Karan Tanna, CEO at Kutchi King shares about his vision to create an internationally recognise QSR brand for Indian cuisine.
In an interaction with Restaurant India, Mohammed Jamal Ismail, Founder & CEO at Watscooking.com shares, how are they catering to their customers when platform like Dazo has already shut their operations.
In an exclusive interview to Restaurant India, Vineet Wadhwa, Owner and CEO, FIO talks about the brands expansion plan into the Indian market.
In an exclusive interview to Restaurant India, Jayanti Kathale, Founder & Owner, Purnabramha Foods, Bengaluru shares how the idea of starting a Marathi restaurant in Bengaluru was born focusing on her expansion plan in global markets.
An exclusive interview with Ashish Kapur, Co-Founder & MD, Yo! China.
An uproar for the convenience foods being a key trend, owing mainly to the changing lifestyle and the purchasing power of the consumer, has also fuelled the growth for the Specialty Food Ingredients Market.
Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine, shared Rohini Gauthaman.
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
Despite consumers love for international food, it is the desi tadka that makes people happy and satisfied, and restaurateurs and chefs are heavily cashing in on this consumer sentiment.
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