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The launches add two new international-style whiskey options to the premium spirits category across retail outlets, bars and restaurants in the markets where they become…- By - Saptopriya Ghosal
- Aug 19, 2026 / 1 MIN READ
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Awas Country Club is positioned by Sun-n-Sand as a private hospitality format focused on longer stays and shared family use, rather than a traditional resort model.- By - Saptopriya Ghosal
- Aug 19, 2026 / 1 MIN READ
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PackSwitch is therefore positioned as a sourcing and decision-making tool for restaurants evaluating alternatives to conventional plastic packaging, bringing material…- By - Saptopriya Ghosal
- Aug 19, 2026 / 1 MIN READ
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The appointment is also aligned with the hotel’s focus on serving a diverse business traveller base in the region, where demand for international cuisine has grown alongside…- By - Saptopriya Ghosal
- Aug 19, 2026 / 1 MIN READ
Article
According to World Coffee Portal, India’s branded coffee-shop market reached 5,339 outlets in 2025, adding around 600 stores in a year.- By - Vijetha Iyer
- Aug 18, 2026 / 5 MIN READ
As per experts, 70-75% of restaurant brands in India are focusing on digital visibility to reach new customers, while, 20-25% of the legacy brands…- By - Vijetha Iyer
- Aug 17, 2026 / 6 MIN READ
Inspired by the humble sabudana kheer served during Indian fasts, this Tricolour Sago Mousse reimagines comfort food as celebration. Chef Vijay Gupta…- By - sandeepsharma
- Aug 14, 2026 / 4 MIN READ
The organised segment will grow at 12–14% CAGR between 2025 and 2030, versus 5–7% for the unorganised segment.- By - Nusra
- Aug 14, 2026 / 8 MIN READ
Restaurant owners have to be strong with their service, quick with kitchen preparations and all while making sure the food quality stays top notch…- By - Vijetha Iyer
- Aug 13, 2026 / 6 MIN READ
What's Hot
The strongest small restaurants are not successful because they have fewer chairs. They are successful when every chair, dish, workstation and…- By - Saptopriya Ghosal
- / 13 MIN READ
Chocolate does not need every ingredient around it to be sweet. Salt, smoke, roast and crunch can add depth and make the chocolate stand out.- By - Saptopriya Ghosal
- / 11 MIN READ
The broth was never just the supporting course. Restaurants are simply starting to treat it that way.- By - Saptopriya Ghosal
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The most effective plates are not necessarily those with the most components, but those where every ingredient has a clear culinary purpose.- By - Saptopriya Ghosal
- / 12 MIN READ
It may simply be the one that arrives at the right table, performs the right technique and gives the guest a reason to remember the meal. That is why…- 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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