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The launch marks the company's entry into the ready-to-drink (RTD) category as part of its premiumisation strategy and portfolio expansion.- By - Saptopriya Ghosal
- Jul 10, 2026 / 1 MIN READ
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The resort has also introduced an open bar policy under which breakfast is served until noon, while guests are permitted to bring their own alcoholic beverages without…- By - Saptopriya Ghosal
- Jul 10, 2026 / 1 MIN READ
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Established in 2012 by Morup, KOFUKU began with a vision to make authentic Japanese cuisine accessible to a wider audience at a time when it was largely limited to luxury…- By - Vijetha Iyer
- Jul 10, 2026 / 1 MIN READ
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The expansion takes the brand's presence to 10 stores in Kerala and 90 outlets across South India.- By - Vijetha Iyer
- Jul 10, 2026 / 1 MIN READ
Article
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
With diners seeking limited-time experiences, hospitality brands are introducing exclusive chocolate menus, themed events, and social media-worthy…- By - Vijetha Iyer
- Jul 07, 2026 / 7 MIN READ
Over the past two decades, the Indian Restaurant Congress has evolved into one of the country's most influential platforms for restaurateurs,…- By - Nusra
- Jul 07, 2026 / 6 MIN READ
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining…- By - Vijetha Iyer
- Jul 06, 2026 / 7 MIN READ
What's Hot
As more chefs, home cooks, and food lovers rediscover India's diverse pantry, these forgotten ingredients may once again earn a place on dining…- By - Saptopriya Ghosal
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Both dishes use fragrant rice, aromatic spices, herbs, and the traditional dum cooking method. However, they differ in ingredients, cooking…- By - Saptopriya Ghosal
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A well-designed combo creates a win-win situation, where customers receive better value and restaurants build healthier, more sustainable profits.- By - Saptopriya Ghosal
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The good news is that most biryani failures happen because of a few common mistakes. Once you understand the science behind the cooking process,…- By - Saptopriya Ghosal
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Although one common thing emerged: lasting hospitality brands are built on much more than exceptional food. Food can become a country's…- By - Saptopriya Ghosal
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People
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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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