"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott Hotel Executive Chef Vivek Kalia.
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing strategies at SodaBottleOpenerWala, Powai.
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.