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The company also plans to evaluate opportunities in adjacent product categories for its existing customer base by leveraging Sedna's capabilities.- By - Saptopriya Ghosal
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With the Banjara Trail series, the brand plans to create limited-edition expressions inspired by different regions of India, using local botanicals and regional flavour…- By - Saptopriya Ghosal
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The closure is temporary and has been in effect since July 21 due to scheduled electrical works being carried out in the area by UK Power Networks- By - Saptopriya Ghosal
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Under the Food Safety and Standards (Alcoholic Beverages) Regulations, 2018, products containing such additives cannot be sold simply as standard whisky or rum.- By - Saptopriya Ghosal
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With India's foodservice market expected to surpass US$150 billion by 2030, growing at 10–11% annually, restaurant brands are balancing strong…- By - Vijetha Iyer
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A standardised and transparent hygiene rating framework can strengthen consumer confidence and encourage higher industry benchmarks.- By - Nusra
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With the global specialty coffee market exceeding US$100 billion and growing at 10–12% annually, fermented coffees command 20–100% price premiums,…- By - Vijetha Iyer
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In today's restaurant business, one principle matters most: revenue attracts attention, profit drives growth and cash flow ensure survival.- By - Vijetha Iyer
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Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
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Whether enjoyed at home or in a restaurant, these carefully chosen accompaniments prove that sometimes the smallest items on the plate leave the…- By - Saptopriya Ghosal
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When supported by thoughtful recipes, quality ingredients, and skilled preparation, salt becomes more than a seasoning. It becomes another tool for…- By - Saptopriya Ghosal
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The most successful beverage programs will focus on creating drinks where flavour, aroma, presentation, and storytelling work together.- By - Saptopriya Ghosal
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Sometimes the most effective strategy is refining everything around the recipe. That is why customers often crave the same dish again and again.- By - Saptopriya Ghosal
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The next time a warm basket of bread arrives at your table, it is worth remembering that it represents much more than a complimentary starter.- By - Saptopriya Ghosal
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Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.
- By - Nusra
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In an exclusive interview to Entrepreneur's Restaurateur, Sanjay Anand MBE, Chairman and Founder, Madhu's talks about the growing prominence of Indian cuisine in the global market.- By - Nusra
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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
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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
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