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…
In an exclusive interview with Restaurant India, he shares about his journey, The Locavore, challenges, Chef on Road trip and much more.
In an interaction with Restaurant India, Suraj Gupta and Sanskriti Gupta, the second-generation entrepreneurs from the family-owned Regenta SG's Greenotel in Lonavala, talks about starting a glasshouse restaurant.
In an exclusive interview with Restaurant India, Srinidhhi Rao, Managing Director, Birdy’s shares about his expansion plans, exploring in to healthier options, focusing more on pet-friendly treats and many more.
In an exclusive interaction with Restaurant India,Sonal Barmecha, Founder at Sante Spa cuisine talks about starting a global-cuisine focused restaurant.
In an exclusive interview with Restaurant India, Tarak Bhattacharya, Executive Director and CEO of Mad Over Donuts shares his insights on Kit-Kat collaboration of Mad Over Donuts (MOD), expansion plans and plans for venturing into healthy treats and much more.
Chef Harpreet at Waikiki is prepared to combine classic flavors with cutting-edge methods to provide a distinctive and unforgettable dining experience.
In an exclusive interview with Restaurant India, Vikrant Batra, Co-Founder, Cafe Delhi Heights talks about growing and expanding CDH and other sister brands to different parts of the country.
In an exclusive interview with Restaurant India, Celebrity Chef Shipra Khanna talks about her journey in the world of food.
In an exclusive interview with Restaurant India, Shyamsunder Aggarwal, MD, Bikaneravala Foods Pvt Ltd talks about expanding the brand in India and in global market.
Gurpreet Singh, Co-Founder & Director of World of Brands shares his insights on entrepreneurial journey, brand uniqueness, new launches and much more. Excerpts from the interview:
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