The Indian restaurant industry gears up to hit $125 billion by 2029, the question is: how do
Restaurant India also hosted Restaurant India Awards- Telangana and Andhra Pradesh edition in the evening that saw many notable restaurant owners,…
Street food holds a special place in India’s culinary heart, with its bold flavors and casual appeal. Today’s fine dining restaurants are taking…
The rise of concept-driven restaurant has given a makeover to the Indian food by making it cooler.
Indian cuisine, which already has a wealth of vegetarian options, lends itself well to fusion experimentation.
Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly…
As always, conversing with the smiling, super-talented chef-entrepreneur provides meaningful insights into the ever-changing, dynamic world of food…
In an exclusive interview with Restaurant India, Vikrant Batra, Co-Founder, Cafe Delhi Heights talks about growing and expanding CDH and other sister…
The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years.
According to the report, Restaurant is the second largest employer with 85.5 lakh in 2024. The number is also estimated to increase by over 20% by…
Under Teja Chekuri's ownership, Ishtaa is now a part of his group of restaurants that include United Telugu Kitchens (UTK), Godavari, Ironhill…
In an exclusive conversation with Restaurant India, Manik Kapoor, the Director of Gola Sizzlers, shared insights into the company's strategic…
There is a close link between customer service and profits. If you get your customer service right, you get an edge of your competitors.
In an exclusive interview to Restaurant India Chef Sashi Cheliah talks about his love for Indian food.
In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the first floatel restaurant in the country.
Aerocity in Delhi has become what Cyber Hub is to Gurugram.
Kadaknath chicken or black chicken is high in demand due to low fat (0.73%-1.03%) and cholesterol contents, while other chicken breeds have fat content ranging from 13% to 25%.
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
Talking to Restaurant India Bhavya Kohli, Co founder and Director, Pho King talks about bringing authenticity in the business.
The menu of Farzi Cafe is radically enhanced with 30% addition of new dishes.
With the advent of superfoods, millets are gaining popularity and importance that was long due.
If you are reinventing a concept or starting a new restaurant, these unique themed restaurants will serve as an inspiration.
IRC 2018 brought out the new in our practices of starting, managing and growing the Restaurant business by presenting powerful resources that can improve skills and quality in the Restaurant business domain.
A restaurant cannot sustain on a guest coming there just once.
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