From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one…
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
The restaurant’s sleek 75-seat dining area, featuring a private dining room, sets the stage for a journey that transcends mere eating.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
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Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
The 45-cover restaurant is split between two levels. The lower floor houses a coffee bar, a wine and cheese room, a retail section.
“This 24x7 model is not only expected to enhance visitor experiences but also contribute significantly to the state’s revenue,” the statement added.
Street food holds a special place in India’s culinary heart, with its bold flavors and casual appeal. Today’s fine dining restaurants are taking…
Though, people want to indulge today but meanwhile, they look for healthier alternative for it and that’s where these new age restaurant owners are…
This shift translates to a growing preference for foods packed with active ingredients such as antioxidants, prebiotics, plant proteins and…
In recent years, cultural influences on food presentation have also intersected with sustainability and ethical considerations.
To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
ICRA estimates suggest that these chains are set to open 2,300 new stores with an investment of Rs 5,800 crore between 2022-23 and 2024-25,…
It is very important to know the market, clientele and neighborhood you are operating your restaurant, brand.
Named after the Malay word "to wander," Kembara brings authentic comfort food with handpicked recipes from cuisines across Asia - Japanese, Thai, Chinese, Vietnamese, Malay, Korean, and many more.
In an exclusive interview to Restaurant India Shraddha Bhansali of Candy & Green talks about clean & organic eating.
The furniture, chandeliers, sculpture and graphics are all created in-house by their highly skilled team of craftsmen, artists and fabricators.
The restaurant is fronted by a narrow porch with a range of seaters placed along that to serve as a prelude to the interiors.
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes.
In a tete-a-tete with Restaurant India Manpreet Singh, Owner, Pinch of Spice talks about expansion plans.
In an interaction with Restaurant India, Nirupa Shankar, Director, Brigade Hospitality talks about trends.
Initially, it was about international brands making inroad into the Indian market, more influx of home grown brands.
Talking to Restaurant India, Varun Kapur, Executive Director, K Hospitality Corp shares the future of Food Business in India.
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