Good food transcends racial, ethnic, religious and also national boundaries.
Here are some key pointers to keep in mind while managing a restaurant. Read on..
In an exclusive conversation with Restaurant India, Aakritee Singh, Partner and Chef, A Reverie, talks about her restaurant in Goa and the expansion…
In an exclusive interview to Restaurant India, Chef Rakhee Vaswani, shares her journey in the world of food.
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In an exclusive chat with Restaurant India, Shaaz Mehmood, Owner, Olive Bistro unveils his new restaurants and cafe.
In a telephonic conversation with Restaurant India, Jaimin Upadhayay, Owner, Falafal talks about starting his juice brand in Ahmedabad.
In an exclusive interview with Restaurant India, Dharmesh Karmokar (Partner and F&B Director- Lume, Hotel Aureole), talks about his journey in…
In tete-a-tete with Restaurant India, Alka Kukreti, Owner of Cafe Marigold talks about her journey towards being an entrepreneur.
Sunil Aggarwal, Owner, Dramz Whiskey Bar & Lounge has been in the business for almost four decades. Talking to Restaurant India, he shares his…
In an interaction with Restaurant India, Chef Shamsul Wahid, Smoke House Deli, shares about his love for food and turning his love into a passion.
Chef Vikas Pant is the executive chef at Hotel Radisson Blu, Paschim Vihar, talking to Restaurant India; he shares his view on the contribution of a…
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
It is no secret that the hotel and restaurant industry contributes to a large chunk of food waste.
There was a time, when fine dine restaurants were not popular enough, but it has eventually regained its position.
Serving food in a restaurant is important but serving them in healthy format is more crucial. Combination of these two factors gives food connoisseurs a feel of good taste without compromising on hygiene.
If you want to serve a quality food, a quality chef is the requirement of your restaurant.
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