After Gurugram, the restaurant is planning to open its door in Delhi, Goa and Mumbai.
In an exclusive interview with Jay Goradia, Partner at Buddha Bowl talks about the idea of starting a pan Asian delivery biz.
In an exclusive interview to Restaurant India, Karyna Bajaj, Executive Director- KA Hospitality talks about her role in the business.
With modernisation and global trade some ingredients can be sourced locally.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
In an interview with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor says Ramen soup trends have only begun to catch up in India.
Warm stews like the piping hot Lobster in a hot stone pot, old favourites like the Guppy House Salad, Karashi Chicken & Bacon Casserole make a…
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