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The opening strengthens Hyderabad's premium bar landscape while marking the founders' expansion into South India, adding another independent cocktail destination to…- By - Saptopriya Ghosal
- Jul 14, 2026 / 1 MIN READ
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The newly introduced variants will also be rolled out across Maharashtra, Goa, Haryana and Punjab in the coming weeks, expanding the brand's reach in key markets.- By - Saptopriya Ghosal
- Jul 14, 2026 / 1 MIN READ
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With the opening, PP Ventures has expanded its network of destination-led dining concepts across Bengaluru while strengthening its presence in a new growth corridor.- By - Saptopriya Ghosal
- Jul 14, 2026 / 1 MIN READ
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The launch further expands IHCL's hospitality network in the NCR and supports the company's strategy of increasing its presence in high-growth business destinations…- By - Saptopriya Ghosal
- Jul 14, 2026 / 1 MIN READ
Article
India's foodservice market is estimated at USD 85 billion in 2025 and is expected to surpass USD 150 billion by 2030, growing at nearly 10–11%…- By - Vijetha Iyer
- Jul 14, 2026 / 7 MIN READ
Understanding local preferences, service expectations and spending behaviour is therefore becoming more important than simply identifying white…- By - Nusra
- Jul 14, 2026 / 6 MIN READ
Indian fine dining is building its own standards of luxury—where memory, migration, precision, and heritage matter as much as silver service and…- By - Nusra
- Jul 13, 2026 / 19 MIN READ
The Indian PBCL (Pub, Bar, Cafe & Lounge) market was valued at $3.0 billion in 2025 and is expected to grow to $5.9 billion by 2034, registering…- By - Vijetha Iyer
- Jul 10, 2026 / 8 MIN READ
The event concluded with the much-awaited Indian Restaurant Awards, recognising excellence across restaurant formats, culinary innovation, customer…- By - Nusra
- Jul 09, 2026 / 10 MIN READ
What's Hot
Instead, it is being reshaped by many smaller improvements that work together. Restaurants that embrace these shifts while staying true to quality,…- By - Saptopriya Ghosal
- / 13 MIN READ
Traditional one-pot meals offer much more than convenience. They represent generations of practical cooking knowledge developed around local…- By - Saptopriya Ghosal
- / 11 MIN READ
Sometimes, the simplest ingredients sitting in your spice box are the ones that quietly make everyday meals both tastier and more nourishing.- By - Saptopriya Ghosal
- / 11 MIN READ
For anyone looking to move beyond traditional cola, fruit-forward sparkling beverages offer an exciting way to enjoy fizz with a wider range of…- By - Saptopriya Ghosal
- / 15 MIN READ
Some restaurant groups using AI-driven forecasting have reported reductions of more than 35% in ingredient waste and substantial improvements in…- By - Saptopriya Ghosal
- / 12 MIN READ
People
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining Mumbai’s Izakaya culture with a uniquely local touch.- By - Vijetha Iyer
- Jul 06, 2026 / 7 MIN READ
His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service excellence, attention to detail, and guest-…- By - Nusra
- Jun 24, 2026 / 7 MIN READ
Founded by sisters Chef Afshaa Rajqotwala and Nousheen Rajqotwala, Pomodoro was built on a simple idea: serving authentic, approachable Italian food with warmth and care.- By - Vijetha Iyer
- Jun 12, 2026 / 5 MIN READ
As Chef de Cuisine at Sofitel Dubai The Obelisk, he is passionate about showcasing authentic flavors, seasonal ingredients, and the warmth of Arabian hospitality through memorable dining experiences.- By - Vijetha Iyer
- Jun 09, 2026 / 6 MIN READ
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