India Ordered 76 mn Biryanis on Swiggy in last 12 months
Regarding cities that truly savour the Biryani experience, Bangalore takes the crown with close to 24000 biryani-serving restaurants, closely…
  • By - Nusra
  • / 3 MIN READ
The Story of Biryani: She Came, Saw and Conquered India!
The Biryani traces its origin from Middle East from where it entered India via Sindh province.
This Singaporean-Australian Chef Believes in using Lots of Indian Spices in His Cooking
In an exclusive interview to Restaurant India Chef Sashi Cheliah talks about his love for Indian food.
  • By - Nusra
  • / 6 MIN READ
Biryani contributes 30% of the total revenue- Petoo.in
In an exclusive interaction with Restaurant India, Kumar Setu, Co-founder Petoo.in shares about their plan to raise $5 million from PE investors,…
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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
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India EV Show
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29-30 June - Hall No. 2, Chennai Trade Centre, Chennai
FROEXPO Chennai
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We want Hello curry to be a synonym with great Indian taste- Founders
Restaurant India, speaks to Hello curry's Co-Founders, Raju Bhupati and Sandeep P, about their expansion and offerings.
Say 'Hello' to the Indian QSR
An interaction with P Sandeep, Co-Founder, Hello Curry.
  • By - Nusra
  • / 6 MIN READ
Hyderabad cuisine is a mix of Nawabs and Mughals
Hyderabad being a melting pot of old and new, the cuisine easily blends in.
  • By - Nusra
  • / 2 MIN READ
Ramadan yielding high
Like every other festival, Ramadan too getting cash registers ringing for restaurants.
  • By - Nusra
  • / 5 MIN READ
Awadhi Cuisine: Food of the Royals
Awadh, called the land of Nawabs has got a traditional touch in its cuisine.
  • By - Nusra
  • / 4 MIN READ
Hyderabadi Cuisine: A Mix of Cultures
Hyderabad being a melting pot of old and new, the cuisine easily blends in.
  • By - Nusra
  • / 3 MIN READ