Restaurant India

Aerocity in Delhi has become what Cyber Hub is to Gurugram.

In a tête-à-tête with Restaurant India, Shivam Sehgal, founder of The Market Place restaurant, shares how he is planning to go big with his restaurant

In a telephonic conversation with Restaurant India Samrat Reddy of Drunken Monkey talks about India' first smoothie chain

In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched Comorin restaurants

Dubai-based leading French bakery and restaurant Pascal Tepper is all set to mark its debut in India with World Iconic Brands

His capability of managing back-end with short staff or less material showcases his ability and results in reduced costs

Shivesh Bhatia, maverick baker, Instagrammer, and now an author of cookbook Bake With Shivesh, talks to Restaurant India on what led him to choose his hobby – baking – as a full-time career

With automation and convenience taking up the restaurant space, the restaurants are looking at providing best services to its customers'

CEO Narendra K. Pasuparthy tells Restaurant India how using modern technology has helped Nandu's Chicken in securing the repeat customer base

Here's the genesis of stepping into Indian Food Retail and the elements that bring forth the venture to become part of Food Plate of Indian consumer

Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more

In an interview with Restaurant India, Michelin-Star Chef Alfred Prasad talks about the elements that restaurants in India need to implement to cater to the changing market needs

Too many choices make it difficult for your patrons to make a decision and even harder for your kitchen to make 100 different dishes

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

Most restaurants are already sitting on a trough of enormous information and data, which goes largely unused

In an interview with Restaurant India, Managing Director of Teamonk Global, Ashok Mittal says the company aims to reach over 150-crore gross revenue in next four years

When we talk about empowerment we talk about multi layers of empowerment and how it can create an impact among our employees and staff

From renting your venue out for private events to offering a seasonal menu, there are multiple research-backed strategies you can use to run a successful restaurant. Here are the expert tips

In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus

In an exclusive talk with Restaurant India, Chef Nilesh Limaye speaks about the importance of regional cuisines at restaurants in India and his ideas behind menu planning and kitchen designing

One needs to build an organizational value system to take the business to the next level

The food styling props, foolproof tips, his favourite techniques and the dos and don'ts on social media –Author and Baker Shivesh Bhatia tells it all in his book, Bake with Shivesh

Understand the tryst of the inhabitants of the city and tweak a few local dishes that would make Mumbaikars fall in love with food all over again

In a tete-a-tete with Restaurant India Hemant Oberoi, Chef and Restaurateur talks about innovation in food

Meanwhile colours like yellow and blue, evokes happiness and friendliness