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The signing aligns with the company’s broader approach of balancing its portfolio between business hotels and experiential leisure properties.- By - Saptopriya Ghosal
- Apr 20, 2026 / 1 MIN READ
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The launch reflects a broader shift in the hospitality sector towards experiential and shareable dining formats, particularly in urban markets where consumers are seeking…- By - Saptopriya Ghosal
- Apr 20, 2026 / 1 MIN READ
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The ‘Gold’ branding references Swaran Jaggi, associated with the legacy of founder Kundan Lal Jaggi, and reflects the brand’s positioning of the new format.- By - Saptopriya Ghosal
- Apr 20, 2026 / 1 MIN READ
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The hotel has developed large-scale event infrastructure with over 300,000 square feet of event space, including indoor venues and outdoor lawns, positioning itself as a…- By - Saptopriya Ghosal
- Apr 20, 2026 / 1 MIN READ
Article
Now in its 24th edition, the gathering drew an expansive mix of industry stakeholders, from leading restaurateurs and celebrated chefs to food…- By - Vijetha Iyer
- Apr 17, 2026 / 5 MIN READ
The path forward is clear, adaptability. As kitchens embrace new technologies and energy sources, the essence of cooking remains intact, driven by…- By - Nusra
- Apr 16, 2026 / 8 MIN READ
Cities like Bengaluru are leading the way, with high per capita dining spends and a culture where weekdays feel like weekends. The implication is…- By - Nusra
- Apr 15, 2026 / 4 MIN READ
Recognised among the 100 Best Chefs in the World, he helms a diverse portfolio including El Papagayo, Standard69, El Papagayo Petit, Shiok Roasters,…- By - Vijetha Iyer
- Apr 13, 2026 / 5 MIN READ
Tropical fruits, especially mango is leading beverage innovation, often paired with strawberry for a balance of sweetness and tang.- By - Nusra
- Apr 09, 2026 / 5 MIN READ
What's Hot
A smart combination, proper portions, and simple cooking methods can help you achieve your weight loss goals without giving up taste or nutrition.- By - Saptopriya Ghosal
- / 9 MIN READ
Agave syrup is not a magic solution. It is a better alternative to refined sugar in many cases, but it is not completely risk-free. The key is…- By - Saptopriya Ghosal
- / 12 MIN READ
With so many types available, chutneys offer endless choices. Each one brings a different flavor, making every meal a little more enjoyable.- By - Saptopriya Ghosal
- / 9 MIN READ
Despite the growth, there are some challenges. Exotic mushrooms are still expensive for many consumers. This limits their use to urban areas and…- By - Saptopriya Ghosal
- / 14 MIN READ
Whether it is the heat of summer or the calm of monsoon rain, corn on the cob fits every mood. It is simple, yet satisfying. Healthy, yet indulgent.- By - Saptopriya Ghosal
- / 9 MIN READ
People
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Recognised among the 100 Best Chefs in the World, he helms a diverse portfolio including El Papagayo, Standard69, El Papagayo Petit, Shiok Roasters, Standard69 Café, and 69Basics.
- By - Vijetha Iyer
- Apr 13, 2026 / 5 MIN READ
Inspired by his second home Downtown Dubai and his lucky number 29, he built a space where great food, handcrafted drinks, and unforgettable nights come together- By - Vijetha Iyer
- Mar 26, 2026 / 17 MIN READ
In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision for the future in India.- By - Vijetha Iyer
- Mar 23, 2026 / 6 MIN READ
After starting out in Mexico City and working across Guadalajara and Ensenada, she went global with a stint at Boragó that’s ranked among the World’s 50 Best Restaurants 2025 where her love for…- By - Vijetha Iyer
- Mar 04, 2026 / 6 MIN READ
Know about Food Service
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