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Located in Jayanagar, the store is positioned as a transparency-led experience centre where customers can dine on organic meals, shop for daily kitchen staples, and learn…- By - Vijetha Iyer
- Mar 04, 2026 / 1 MIN READ
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Positioned as the first pan-Asian dining space here to present Nikkei as a permanent fixture, the restaurant blends Japanese culinary technique with Peruvian flavours at its…- By - Vijetha Iyer
- Mar 04, 2026 / 1 MIN READ
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The Goa-based distillery has now expanded the footprint of ‘Greater Than London Dry Gin’ India’s first craft London Dry Gin across 17 cities in the country and 12…- By - Vijetha Iyer
- Mar 04, 2026 / 1 MIN READ
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The name draws from the Chinese character Fu (福), symbolising happiness, prosperity and good fortune often displayed upside down during Lunar New Year to indicate that…- By - Vijetha Iyer
- Mar 04, 2026 / 1 MIN READ
Article
After starting out in Mexico City and working across Guadalajara and Ensenada, she went global with a stint at Boragó that’s ranked among the World’s…- By - Vijetha Iyer
- Mar 04, 2026 / 6 MIN READ
Hyderabad has emerged as one of India’s fastest-growing hotel markets, with RevPAR rising over 23% and thousands of new branded rooms entering the…- By - Nusra
- Mar 03, 2026 / 7 MIN READ
Whether it’s a lavish thali rooted in tradition, a rooftop sundowner with cocktails, or a relaxed café reset after the festivities, hotels and…- By - Vijetha Iyer
- Mar 02, 2026 / 17 MIN READ
The continued policy extensions instead of reforms are adding uncertainty making forecasting, inventory planning and pricing strategies more…- By - Vijetha Iyer
- Feb 27, 2026 / 6 MIN READ
Concepts built around strong hero dishes reportedly see 10–20% higher repeat visits than those offering generic, wide-ranging menus—proving that…- By - Vijetha Iyer
- Feb 25, 2026 / 6 MIN READ
What's Hot
India’s traditional beverages evolved with its harsh summers and diverse climates. Long before commercial sports drinks appeared, families relied on…- By - Saptopriya Ghosal
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Cold soups and chilled starters are more than a seasonal trend. They reflect changing consumer preferences in India. Diners want lighter, healthier,…- By - Saptopriya Ghosal
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The economic impact of women-led food businesses is both immediate and long-term. In the short term, they create jobs, increase household incomes,…- By - Saptopriya Ghosal
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Menu engineering is not about making food expensive. It is about aligning price with value, cost, and customer perception. A Rs 750 biryani can sell…- By - Saptopriya Ghosal
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Women are reshaping the premium alcohol landscape in meaningful ways. Their influence extends from spending power to brand perception. They value…- By - Saptopriya Ghosal
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People
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After starting out in Mexico City and working across Guadalajara and Ensenada, she went global with a stint at Boragó that’s ranked among the World’s 50 Best Restaurants 2025 where her love for…
- By - Vijetha Iyer
- Mar 04, 2026 / 6 MIN READ
Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
In an exclusive conversation with Restaurant India, Kapoor reflects on his remarkable journey from the hotel floor to the corner office, sharing insights into leadership, growth strategies, and the…- By - Vijetha Iyer
- Feb 17, 2026 / 8 MIN READ
She was last seen in Anurag Singh’s Border 2 (January 2026), Aryan Khan’s directorial debut The Bads of Bollywood (November 2025), Laal Singh Chaddha and Munjya. In 2025, she ventured into…- By - Vijetha Iyer
- Feb 10, 2026 / 6 MIN READ
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