Global Restaurant

In an exclusive interview with Restaurant India, Chef Dayashankar Sharma talks about his love for Indian cuisine.

For a sector which is very vibrant and charismatic do you think that regulations are sort of paying the sector down?

Retaining of staff is challenge as the average of the kitchen employee in all these restaurants are maximum one year.

To trace the rich heritage of Parsi food, Restaurantindia.in visited Ideal Corner, the 30 year old Iranian restaurant operating at Fort in South…