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Known for its Tuscan-inspired menu, Toscano brings regional Italian flavours to Indian diners through a mix of artisanal sourdough pizzas, fresh pastas and multi-course…- By - Vijetha Iyer
- Feb 20, 2026 / 1 MIN READ
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Its strategy positions it as an alternative to high-energy dining destinations, focusing instead on neighbourhood exclusivity and culinary discipline.- By - Saptopriya Ghosal
- Feb 20, 2026 / 1 MIN READ
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In a segment where differentiation often relies on over-designed concepts or highly technical positioning, Carbon’s approach highlights operational consistency, clear…- By - Saptopriya Ghosal
- Feb 20, 2026 / 1 MIN READ
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According to reports, employees from the vertical will be moved to other parts of the company. In an internal email, Swiggy said that while SNACC was beginning to find…- By - Vijetha Iyer
- Feb 20, 2026 / 1 MIN READ
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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
In a 5.5–6 lakh crore market growing at 10–12% annually, survival and scale increasingly depend on how well restaurants use data.- By - Vijetha Iyer
- Feb 18, 2026 / 10 MIN READ
In an exclusive conversation with Restaurant India, Kapoor reflects on his remarkable journey from the hotel floor to the corner office, sharing…- By - Vijetha Iyer
- Feb 17, 2026 / 8 MIN READ
The ruling reinforces that forcing diners to pay a service charge amounts to an unfair trade practice under the Consumer Protection Act.- By - Vijetha Iyer
- Feb 16, 2026 / 6 MIN READ
What's Hot
Indian cuisine overseas is no longer shaped only by adaptation. It is defined by accuracy. Diners now expect clarity about origin. They ask which…- By - Saptopriya Ghosal
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These restaurants deliver more than food on a plate. They create structured dining experiences built on skill, research, and precision. India’s…- By - Saptopriya Ghosal
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Urban Indian consumers are trading up. They are shifting from mass-produced alcohol to curated craft labels. Bars are updating menus. Retailers are…- By - Saptopriya Ghosal
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Restaurants should begin with three to five focused plant-based SKUs. A small, controlled launch reduces operational risk. Limited-time offerings…- By - Saptopriya Ghosal
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For food lovers in India and across global cities, tasting authentic versions sharpens the palate. It helps them understand structure and balance.- By - Saptopriya Ghosal
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People
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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
The brand identified a clear gap in the premium, craft-focused bakery space, where standard operating procedures and the use of high-quality ingredients were lacking. Zed The Baker differentiated…- By - Vijetha Iyer
- Jan 12, 2026 / 5 MIN READ
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