CHA BAR opens second outlet in Kolkata
The new Cha Bar offers the signature Cha Bar menu including more than 150 varieties of tea ranging from Organic, Herbal, Bubble Teas, Arabic to name…
  • By - Nusra
  • / 3 MIN READ
Biryani By Kilo opens its first dine-in outlet in Pune
With the aim of becoming the extension of one’s dining room, BBK also has four delivery restaurants in Pune at Kharadi, Baner, Wanowrie and Wakad for…
  • By - Nusra
  • / 2 MIN READ
"We Customise To The Need"
In an exclusive interview with Restaurant India, Sudip Putatunda, Managing Director at Koldplay shares how this brand is an undeniable delicacy for…
"Our Vision Is To Be Top-Of-Mind Recall"
In an exclusive interview with Restaurant India, Kunal Gangwani and Varun Madan, Founders of Salad Days shares the journey of healthy food.
Explore Upcoming Events And New Age Agendas
IReC 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
IReC 2024
D2C INDIA 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
D2C INDIA 2024
Franchise India 2024 Delhi
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
India EV Show
29-30 June - Hall No. 3, Chennai Trade Centre, Chennai
India EV Show
FROEXPO Chennai
29-30 June - Hall No. 2, Chennai Trade Centre, Chennai
FROEXPO Chennai
Stay on top – Get the daily news from Indian Retailer in your inbox
"Nostalgia is the Idea behind HopScotch"
In an exclusive interview with Restaurant India, Suved Lohia, Partner at Hopscotch - Bar & Brasserie shares the experience of being nostalgic at…
How to Start a Small Restaurant Business
Small Restaurant Business - NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of…
We are working on franchisee model - Ashish Singh
In telephonic conversation with Restaurant India, Ashish Singh shares about venture and what made him start his own venture.
  • By - Nusra
  • / 5 MIN READ
Benagluru based Jiyo Natural acquires Sangeeta Aahar to expand capacity
Talking to Restaurant India, Jayas Damodaran, Co-Founder & MD, Jiyo Natural Pvt Ltd, shares about their idea of tying up with healthcare…
  • By - Nusra
  • / 5 MIN READ
We are trying to create a space for healthy eating- Darpan Majumdar
In a tete-a-tete with Restaurant India, Darpan Majumdar, Co-Founder, FYNE Superfood shared about creating awareness about healthy eating.
  • By - Nusra
  • / 4 MIN READ
Zomato rocking global market, CEO refutes HSBC valuation report
Citing about the US operations it said the US is an overcrowded market, and we will not be able to make inroads into the US. HSBC, because it never…
  • By - Nusra
  • / 4 MIN READ
"We are selling habit and not a product"
Talking to Restaurant India, Abhishek Jhunjhunwala, CEO Inspirit Cleanse talks about their idea to start a fresh juice business.
  • By - Nusra
  • / 3 MIN READ
Now you can dine in with UK based Parliament restaurant
In an exclusive chat with Restaurant India, Ashish Chakraborty, Director, House of Commons speaks about the theme of their restaurant.
United Kitchens of India to enter in Bengaluru
Based in Hyderabad, United Kitchens of India, founded in June 2015, KLV Kiran, MD of UKI speaks about their unique concept. It is the only standalone…
Our goal is to revolutionize the way India eat- Swiggy Co-founder
Swiggy was founded in August 2014 in Bengaluru by Nandan Reddy and Sriharsha Majety. It is operational in over eight cities with 5000 restaurant…
What fundamentals require starting a start-up?
A restaurant with a grand food can be expensive, crowded, out of the reach for some people and even bad service, but still people will keep coming.
We are planning to invest Rs 100 crore to expand Wok Express - Aayush Agarwal
Talking to Restaurant India, Aayush Agrawal- Director, Wok Express shares about his idea of starting make your own meal concept.
  • By - Nusra
  • / 3 MIN READ
We have grown over 300% year on year- Vishal Jain
In conversation with Restaurant India, Vishal Jain, CEO, JusDivine talks bout the fresh juice trend in India.
  • By - Nusra
  • / 3 MIN READ