Akhil Gupta, Founder & Managing Director of Fresca Juices speaks on the journey of the brand and future plans of the company.
The innovative unconventional mix of delicacies forms the USP of Nihira, the sweet brand.
Farm2Fam has introduced magical greens which reduce the risk of cancer, diabetes, alzheimer and heart diseases
In an exclusive interaction to Restaurant India Ramya Ragupathi, Founder & Creator, Oh My Goodness talks about creating gluten free products.
Lisa Suwal, Vice President - Marketing and Sales of Prasuma, tells Restaurant India about the strategies she has implemented in staying ahead in the…
Shyamal Panchmatia, MD, L.B. Industries Pvt Ltd, tells Restaurant India how using the Ray NoSugar sachets made out of Easy Snap Technology will be…
CEO Narendra K. Pasuparthy tells Restaurant India how using modern technology has helped Nandu's Chicken in securing the repeat customer base.
In an interview with Restaurant India, Founder Dipti Motiani talks about Second Nature, the first-ever brand of cold-extracted juices in India, and…
IG International aims to import 20,000 MT of apples in the new season.
Talking to Restaurant India, Shyamal Panchmatia, MD, L.B Industries talks about their business plan.
In an interview to Restaurant India, Devna Khanna - Director, i2i Consulting which is the India Trade Representative for the California Walnut…
While using cooking oils, health is the foremost concern that comes to people's mind.
In an email interaction with Restaurant India, Veeranuch Trangtrakul, Marketing Manager of Ocean Glass and Lucaris talks about their glassware brand.
In an exclusive interview with Restaurant India, Surendra Lohia, Director, Chamong talks about his brand journey which is serving the country since…
In an interview with Restaurant India, Kunal Kotecha, Owner, Nutty World shares about his view towards doing business while contributing to the society as well.
In a telephonic conversation with Restaurant India, R Nagaraja Rao, Director, Bayar's Coffee talks about Gourmet Coffee.
Talking to Restaurant India Ajay Chandran, Senior Director and Head of South Asian, PureCircle shares about the benefit of Stevia.
In a candid conversation with Restaurant India, Ved Krishna, Managing Director at Yash Papers shares the joy of eating safe.
In conversation with Restaurant India, Varun Chaudhary, ED, Wai Wai City talks about the idea of opening a noodle bar.
Restaurateurs need to take care that the ingredients are stored at the right temperature for limited time because every single ingredient is fragile. Things should not be taken granted.
An exclusive section that hosts an assortment of niche international and national brands.
Aseem Soni, CEO and Board Member of Modern Foods spoke to Restaurantindia.in on the occasion of announcement of re-launching of Modern brand in Mumbai.
In an email interaction with Restaurant India, Deoki Muchhal, Managing Director, Cargill Foods India talks about their edible oil market.
In an interaction with Restaurant India, Satyajit Roy, MD & CEO of Everyday Gourmet Kitchen (EGK) Foods Pvt. Ltd shares about his idea of starting fried onion selling start up.
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