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Across two days, the takeovers promise inventive cocktails, comfort-driven food and a convivial atmosphere designed to bring together old friends and new.- By - Vijetha Iyer
- Jan 09, 2026 / 1 MIN READ
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The concept focuses on a steady dining flow, encouraging guests to spend time over meals without time restrictions, supported by a chef-curated vegetarian menu.- By - Saptopriya Ghosal
- Jan 09, 2026 / 1 MIN READ
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With over 17 years of experience in Food and Beverage operations, the appointment is aimed at strengthening operational performance and service delivery at the property.- By - Saptopriya Ghosal
- Jan 09, 2026 / 1 MIN READ
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India’s gig workforce is projected to reach 23.5 million by 2030, nearly three times its size a decade earlier. Experiences from China, where similar platforms operate at…- By - Saptopriya Ghosal
- Jan 09, 2026 / 1 MIN READ
Article
Food will become a signature, not a checklist. Weddings will be remembered as culinary experiences—extraordinary, personal, and deeply thoughtful.- By - Nusra
- Jan 09, 2026 / 8 MIN READ
This year’s celebrations resulted in a notable surge in business, with restaurants witnessing nearly 30% higher sales and a 40% increase in footfall…- By - Vijetha Iyer
- Jan 08, 2026 / 8 MIN READ
Growing at a CAGR of 9-10%, it is projected to surpass $30 billion by 2033.- By - Vijetha Iyer
- Jan 06, 2026 / 6 MIN READ
NISABA is led by Chef Manish Mehrotra, backed by Founding Partners Amit Khanna and Binny Bansal. Shubham Upadhyay leads the front-of-house.- By - Nusra
- Jan 06, 2026 / 4 MIN READ
A positive and well-organized kitchen environment also plays a crucial role in motivating staff, which in turn ensures smoother operations and better…- By - Vijetha Iyer
- Jan 05, 2026 / 6 MIN READ
What's Hot
Bihar’s food carries a quiet honesty. It comes from tradition, not trends. The recipes were shaped by daily life, work, and the changing seasons.- By - Saptopriya Ghosal
- / 16 MIN READ
Green tea is no longer seen as a niche drink in India. It has slowly found its place in daily wellness routines. Today, the Indian market offers…- By - Saptopriya Ghosal
- / 10 MIN READ
With different types and reliable brands available across India, tofu is no longer hard to find. It suits vegan diets and balanced lifestyles alike.- By - Saptopriya Ghosal
- / 13 MIN READ
Each dish carries memory, season, and place. To understand Odisha, one must sit down for a proper meal. The flavours stay gentle, yet lasting.- By - Saptopriya Ghosal
- / 13 MIN READ
When chosen carefully, granola offers both taste and nutrition. Its ease of use adds to its appeal. It fits busy mornings and flexible meals.- By - Saptopriya Ghosal
- / 8 MIN READ
People
What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.- By - Vijetha Iyer
- Dec 24, 2025 / 6 MIN READ
He entered in hospitality back in 2018 and today he runs four brands with 8 outlets that includes OTH, Rustic, Llama and Coffee Sutra in Jaipur.- By - Vijetha Iyer
- Dec 18, 2025 / 5 MIN READ
Poojari started his dream project at a small shop in 1999. A year later, he knew it was time to scale. And, today, he is planning to take the brand to the globe.- By - Nusra
- Dec 04, 2025 / 6 MIN READ
At ITC Chennai’s globally acclaimed Avartana, Chef Culinaire Nikhil Nagpal orchestrates a fine balance between science and soul — transforming South Indian cuisine into a sensory journey of rhythm,…- By - Nusra
- Dec 03, 2025 / 7 MIN READ
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