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With this launch, Radico Khaitan continues to expand its presence in the premium rum segment, focusing on creating distinctive blends that reflect depth and craftsmanship.- By - Saptopriya Ghosal
- Nov 08, 2025 / 1 MIN READ
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The brand recently opened its 150th restaurant in the UK and now operates over 170 outlets worldwide, spanning Europe, the Middle East, and North America.- By - Vijetha Iyer
- Nov 08, 2025 / 1 MIN READ
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Conceptualised by Designer Aayushi Malik, the space brings to life a Mediterranean dreamscape sun-kissed textures, flowing fabric canopies, wooden walkways, and floral…- By - Vijetha Iyer
- Nov 08, 2025 / 1 MIN READ
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Devyani introduced new low-priced menu items, including a chickpea burger at KFC priced below one dollar and a three-topping pizza at Pizza Hut, aimed at drawing in more…- By - Saptopriya Ghosal
- Nov 07, 2025 / 1 MIN READ
Article
In India’s urban centers, women account for 15–20% of professional kitchen staff and around 30–35% hold top management roles in hospitality.- By - Vijetha Iyer
- Nov 06, 2025 / 10 MIN READ
He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.- By - Vijetha Iyer
- Nov 03, 2025 / 9 MIN READ
As per reports, offsite catering and mobile events are growing 20–25% year-on-year across metros like Mumbai, Bengaluru, and Delhi.- By - Vijetha Iyer
- Oct 31, 2025 / 7 MIN READ
In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.- By - Nusra
- Oct 30, 2025 / 7 MIN READ
For restaurateurs, the challenge is to create a seamless bridge between the experience on-screen and the one on the plate.- By - Vijetha Iyer
- Oct 29, 2025 / 7 MIN READ
What's Hot
Bell peppers are more than just vegetables; they bring colour, freshness, and energy to every meal. Their natural crunch and mild sweetness can turn…- By - Saptopriya Ghosal
- / 12 MIN READ
Garlic is the heart of the kitchen. It is tiny, but it’s full of flavor. Toss it into a bubbling curry or swirl it through pasta sauce, and suddenly…- By - Mahak Sharma
- / 12 MIN READ
Vinegar is no longer just for salads or chutneys. People use it for cooking, skincare, and even cleaning. Apple Cider Vinegar, White Vinegar, and…- By - Saptopriya Ghosal
- / 14 MIN READ
Whether it’s the earthy taste of olive oil, the tang of feta cheese, or the sweetness of honey, each flavour tells a story of its land and people.…- By - Saptopriya Ghosal
- / 10 MIN READ
No matter the occasion, whether a homey meal or a festival offering, rice is everywhere. Some might say that rice is not the staple meal of North…- By - Mahak Sharma
- / 14 MIN READ
People
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He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.
- By - Vijetha Iyer
- Nov 03, 2025 / 9 MIN READ
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In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.
- By - Nusra
- Oct 30, 2025 / 7 MIN READ
The brand has earmarked Rs 40 crore to set up 100 stores over the next five to six years, signaling a steady and strategic rollout.- By - Saptopriya Ghosal
- Oct 09, 2025 / 5 MIN READ
In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a successful casual dining brand in the Indian market.- By - Nusra
- Oct 07, 2025 / 11 MIN READ
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