Paleoo is a diet wherein you avoid grains and dairy products. So, this name resonates with the brand, and we have added the nutritionist guide which…
Sustainable food has become a trend in moving forward and it’s going to stay. Zero-waste cooking is one of the major things in which everybody is…
Gowda founded South Tiffin House at the age of 17, presently have 11 restaurants in Mumbai and launched a new restaurant brand 'Aahara' in…
The Kind promotes unconventional eating habits by offering a variety of delectable cuisine tailored for vegans, Jains, gluten-free people, and more.
Maintaining the authenticity is very important; getting the required raw materials available is a task.
We wanted to be a fully integrated coffee company where the brand is supporting the farm program as without having to go to trade coffee from traders…
This Woman’s Day, let’s celebrate the woman in the restaurant sector who is breaking the glass-ceilings and making a mark for themselves.
Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry.
In an exclusive interaction with Restaurant India, Anjan Chatterjee, Founder & MD, Speciality Restaurants talks about innovation, experiential…
The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years.
80% of our business is from online delivery, 20% comes through dine-ins. We have seen a great growth in the past 6-9 months.
With an impressive portfolio that includes The Thane Club, Blah BKC, Vivi Italian, South Stories India, Masaledar Thane, and Magna Bar & Kitchen…
China Gate started as a small venture in 1987, and in 1993, we opened our first restaurant with 120 seats. Over the years, we’ve seen a shift in…
In an exclusive interview with Restaurant India, Chef Rahul discusses about the on-going food trends, role of food plating and presentation, his…
From its humble beginnings in Jaipur in 2017 to its ambitious expansion plans spanning continents, NBC has positioned itself as a trailblazer in India’s burgeoning coffee culture.
With over 2,400 stores in South Korea and a strong international footprint, bb.q Chicken is a testament to the global appeal of Korean cuisine, and its expansion journey offers a roadmap for aspiring brands looking to enter international markets.
In an exclusive interview to Restaurant India, Namita Zutshi, Owner, Namz Bakehouse talks about her passion for creating customer's favorite, customised cakes and expanding it to other parts of Delhi.
Chef Siddique will be creating a cuisine that features classic flavors in a contemporary setting, with an emphasis on highlighting India's rich and varied culinary heritage.
His dedication to providing quality service and encouraging teamwork is in line with the principles of Novotel Hyderabad Convention Centre & HICC.
The restaurant is designed with Turkish-themed menu that vividly captures the lively streets of Istanbul.
In an exclusive interview with Restaurant India, Abhyaraj shares about his brands, indianising menu, picky eaters, trends and expansion plans and much more.
His goal at Sheraton Hyderabad is to develop remarkable dining experiences that embrace modern methods while honoring India's rich culinary legacy.
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods & Resorts Pvt Ltd talks about the brand, right workforce and challenges and much more.
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
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