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This gap between potential and presence raises a pressing question, how should Indian food position itself in the world? At the heart of the debate lies the delicate balance…- By - Nusra
- Feb 26, 2026 / 1 MIN READ
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Industry observers note that leadership hires with deep QSR expansion experience are increasingly critical as regional chains transition into multi-state brands within India’…- By - Saptopriya Ghosal
- Feb 26, 2026 / 1 MIN READ
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Amara’s entry signals a growing opportunity for regionally rooted, format-driven frozen dessert concepts to scale within metropolitan markets.- By - Saptopriya Ghosal
- Feb 26, 2026 / 1 MIN READ
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The kitchen is rooted in domestic Thai traditions - bold, coconut-rich Southern flavours layered with turmeric and fermented pastes, alongside the gentler, herb-forward…- By - Nusra
- Feb 26, 2026 / 1 MIN READ
Article
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
Today’s bartenders are not just drink-makers; they are experience curators, cultural connectors and brand builders shaping the spirit of modern…- By - Vijetha Iyer
- Feb 24, 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
By comparing billing screen data with backend logs, officials found large-scale manipulation, including cases where bills like ₹2,784 were allegedly…- By - Vijetha Iyer
- Feb 20, 2026 / 6 MIN READ
Hotel that activates lobbies report 12–18% higher non-resident footfall and 8–15% increase in overall F&B billing.- By - Vijetha Iyer
- Feb 19, 2026 / 7 MIN READ
What's Hot
The future of women-led alcohol brands in India will depend on scale. Craft success is one step. Expanding across multiple states is another…- By - Saptopriya Ghosal
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Create limited-time drops to build anticipation. Comfort food is no longer just about taste. It is about experience, storytelling, and shareability.- By - Saptopriya Ghosal
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The Indian market is open to global experimentation. Japanese whisky and Korean soju have already built steady awareness among urban consumers.- By - Saptopriya Ghosal
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Chef’s tasting menus are no longer restricted to five-star hotel dining rooms. Across Delhi, several restaurants now design curated multi-course…- By - Saptopriya Ghosal
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In a market where diners research before reserving and review before recommending, credibility must be earned daily. The restaurants that master both…- By - Saptopriya Ghosal
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People
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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
He is a graduate of the Institute of Hotel Management (IHM) and has worked with several leading hospitality brands, including Sofitel BKC, Marriott, Taj, Westin, amongst others.- By - Vijetha Iyer
- Jan 29, 2026 / 6 MIN READ
Know about Food Service
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