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In his new role, Basu will lead the strategic direction of the hotel's food and beverage division, managing restaurants, bars, banquets, in-room dining, conferences,…- By - Saptopriya Ghosal
- Jun 30, 2026 / 1 MIN READ
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With this opening, Hilton's Bengaluru portfolio has grown to 13 properties, making the city the company's largest hotel cluster in India.- By - Saptopriya Ghosal
- Jun 30, 2026 / 1 MIN READ
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The company's latest fundraising discussions highlight continued investor confidence in India's evolving quick food delivery market, where operators are…- By - Saptopriya Ghosal
- Jun 30, 2026 / 1 MIN READ
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The store focuses on convenience, personalisation and faster ordering, reflecting changing consumer buying behaviour in the celebration category.- By - Saptopriya Ghosal
- Jun 30, 2026 / 1 MIN READ
Article
Beyond reducing reliance on bottled water, the move strengthens food safety, consumer rights, transparency, and operational accountability, while…- By - Vijetha Iyer
- Jun 30, 2026 / 7 MIN READ
A new generation of consumers is embracing espresso, pour-over, AeroPress and cold brew, signalling a shift towards specialty coffee where precision…- By - Vijetha Iyer
- Jun 29, 2026 / 5 MIN READ
Globally, leading bars are reporting record demand, with some serving over 12,000 martinis annually and others exceeding 30,000 serves a year.- By - Vijetha Iyer
- Jun 26, 2026 / 7 MIN READ
In 2026, the most successful restaurants are not necessarily the largest, but the ones that are the most agile and adaptable.- By - Vijetha Iyer
- Jun 25, 2026 / 8 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…- By - Nusra
- Jun 24, 2026 / 7 MIN READ
What's Hot
Every biryani has its own identity, and Donne Biryani is no exception. Instead of relying on saffron, rose water, or fried onions for its character,…- By - Saptopriya Ghosal
- / 12 MIN READ
As food habits continue to evolve, the future of vegetarian dining promises to be richer, smarter, and more delicious than ever before.- By - Saptopriya Ghosal
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Beyond their health benefits, choosing imperfect or unusual-looking vegetables can help reduce food waste by encouraging people to value produce for…- By - Saptopriya Ghosal
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Choosing freshly prepared dishes from clean vendors or recreating them at home ensures that every bite remains both delicious and safe throughout the…- By - Saptopriya Ghosal
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Rather than choosing one over the other, keeping both in your home bar gives you the flexibility to create a wider range of drinks and dishes while…- By - Saptopriya Ghosal
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People
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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
- 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
Looking ahead, the group sees India’s luxury hospitality sector moving towards a future defined by authenticity, sustainability, innovation, and experiential travel.- By - Saptopriya Ghosal
- Jun 04, 2026 / 8 MIN READ
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