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The resort includes accommodation facilities, a swimming pool, a bar, and banquet spaces, targeting both leisure travellers and corporate groups.- By - Saptopriya Ghosal
- Mar 23, 2026 / 1 MIN READ
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Conceptualised by Karan Khilnani, Vijeta Singh, Hanoze Shroff and their team, Izipizi Street is designed as a vibrant, street-like space rather than a traditional restaurant.- By - Vijetha Iyer
- Mar 23, 2026 / 1 MIN READ
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The appointment reflects ongoing focus within the hospitality sector on strengthening marketing leadership to drive brand differentiation, customer engagement, and revenue…- By - Saptopriya Ghosal
- Mar 23, 2026 / 1 MIN READ
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He will lead the group’s restaurant business, which includes global brands like PizzaExpress, Chili’s, P.F. Chang’s, and Olive Garden.- By - Vijetha Iyer
- Mar 23, 2026 / 1 MIN READ
Article
In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision…- By - Vijetha Iyer
- Mar 23, 2026 / 6 MIN READ
Earlier, fuel made up just 5–8% of costs is now a major pressure point. Commercial cylinders that once cost ₹1,500–₹1,700 are now crossing ₹2,000,…- By - Vijetha Iyer
- Mar 20, 2026 / 6 MIN READ
With operating costs rising faster than menu prices, table turnover has become a key determinant of restaurant profitability.- By - Vijetha Iyer
- Mar 19, 2026 / 9 MIN READ
Despite these challenges, restaurants are not shutting down. Instead, they are adapting finding new ways to control costs, optimise staffing, and…- By - Vijetha Iyer
- Mar 18, 2026 / 7 MIN READ
While nearly 92% still rely on LPG, a growing segment is diversifying from the outset.- By - Vijetha Iyer
- Mar 17, 2026 / 6 MIN READ
What's Hot
Sourdough bread is valued for more than its taste. It brings together tradition, nutrition, and flexibility in daily meals. Many Indian kitchens now…- By - Saptopriya Ghosal
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Including beans in daily meals does not require major changes. You can start your day with sprouted mung bean salad. It is light, fresh, and filling.- By - Saptopriya Ghosal
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Navratri meals are not just about tradition. They also offer several health benefits. Most dishes are light and easy to digest. This gives your…- By - Saptopriya Ghosal
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When combined with the right sides, it becomes a balanced meal. Each pairing adds taste and nutrition. With small changes, idly can suit different…- By - Saptopriya Ghosal
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In a season where health, hydration, and energy matter the most, sattu offers all three in a simple form.- By - Saptopriya Ghosal
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People
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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
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
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