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The restaurant’s 60-cover capacity represents a relatively small-format dining operation, with the concept focused on maintaining control over food preparation and service.- By - Saptopriya Ghosal
- Sep 08, 2026 / 1 MIN READ
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With its location in Pali Hill, Brakefree adds another café format to Bandra’s established food and beverage market, with its bookstore integration serving as the key point…- By - Saptopriya Ghosal
- Sep 08, 2026 / 1 MIN READ
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Designed by Sumessh Menon Associates, The Powder Room draws inspiration from Sub-Saharan art and craftsmanship.- By - Vijetha Iyer
- Sep 08, 2026 / 1 MIN READ
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The new outlet adds another location to Bombay Island’s cafe business while continuing its original roastery-led focus on specialty coffee.- By - Saptopriya Ghosal
- Sep 08, 2026 / 1 MIN READ
Article
Chef Jai Prasad of Lush, Renaissance Bengaluru shares his Vayal Nandu Rasam recipe — a peppery South Indian mud crab soup with freshly ground spice…- By - Vijetha Iyer
- Sep 08, 2026 / 5 MIN READ
Chef Tapas Manna of ALDILA, Conrad Pune shares his Signature Wild Mushroom Ravioli recipe - handmade pasta, porcini emulsion, Parmesan foam and…- By - Vijetha Iyer
- Sep 08, 2026 / 10 MIN READ
Chef Gaurav Mawari of The Square, Novotel Pune shares his Mango Chunda Dahi Kebab recipe — hung curd kebabs stuffed with sweet-tangy mango chunda.- By - Vijetha Iyer
- Sep 08, 2026 / 5 MIN READ
The smartest limited editions will therefore be the ones where the reason for the limitation is as compelling as the bottle itself.- By - Saptopriya Ghosal
- Sep 07, 2026 / 12 MIN READ
A well-designed glass can control temperature, accommodate ice, guide aroma, manage portion size and create a recognisable visual identity. That is…- By - Saptopriya Ghosal
- Sep 07, 2026 / 12 MIN READ
What's Hot
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The smartest limited editions will therefore be the ones where the reason for the limitation is as compelling as the bottle itself.
- By - Saptopriya Ghosal
- / 12 MIN READ
-
A well-designed glass can control temperature, accommodate ice, guide aroma, manage portion size and create a recognisable visual identity. That is…
- By - Saptopriya Ghosal
- / 12 MIN READ
The most interesting shift is therefore not simply that consumers are buying freeze-dried strawberries or ready meals. It is that freeze-drying is…- By - Saptopriya Ghosal
- / 12 MIN READ
A small café does not need to imitate a luxury coffee shop. Its strongest design can come from working with its limitations. A wall can become a…- By - Saptopriya Ghosal
- / 13 MIN READ
A traditional ingredient does not necessarily need to be reinvented. It may simply need better packaging, wider distribution, clearer communication…- By - Saptopriya Ghosal
- / 13 MIN READ
People
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following that helped build its reputation.- By - Nusra
- Aug 07, 2026 / 10 MIN READ
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the multi-brand restaurant platform of K Hospitality Corp.- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's foodservice ecosystem through local manufacturing,…- By - Nusra
- Aug 04, 2026 / 6 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
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