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The opening comes as the brand marks 15 years in the Punjabi hospitality segment. Its first Bengaluru outlet on MG Road established a presence in the city, with the new…- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
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The expansion gives Cafe Srinivasa a presence in a second Mumbai neighbourhood while retaining the menu and Karnataka-focused positioning established at its Tardeo outlet.- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
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At The Westin Hyderabad Mindspace, Kaul will oversee sales and marketing, with a focus on business development, strategic partnerships, market positioning and commercial…- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
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The property’s wellness facilities include Neer, with an indoor heated pool, jacuzzi, ice bath, separate steam and sauna facilities and skylit massage rooms.- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
Article
s food, labour and real-estate costs rise; operators are rethinking every square foot, labour hour and piece of equipment to drive greater output and…- By - Vijetha Iyer
- Sep 18, 2026 / 5 MIN READ
For restaurants, this makes group dining not just a footfall opportunity, but a menu-engineering tool to grow revenue per table.- By - Vijetha Iyer
- Sep 17, 2026 / 6 MIN READ
First-party data changes that equation. By understanding who customers are, what they order, how frequently they visit and what occasions bring them…- By - Vijetha Iyer
- Sep 16, 2026 / 7 MIN READ
Swiggy's food-delivery GOV grew 22.6% year-on-year to ₹9,005 crore in Q4 FY26, while its food-delivery adjusted EBITDA margin reached 3.3% of…- By - Vijetha Iyer
- Sep 15, 2026 / 7 MIN READ
Chef Deepa Arora of The Kitchen by Chef Deepa, Chennai shares her traditional Steamed Modak recipe — soft rice-flour shell, coconut-jaggery filling.- By - Vijetha Iyer
- Sep 15, 2026 / 6 MIN READ
What's Hot
Sometimes the ingredient is obvious, as with jamun or honey. In other cases, it works more quietly through the production process.- By - Saptopriya Ghosal
- / 11 MIN READ
India's premium rice story may not need one winner. It may simply need more rice varieties to be recognised for what makes each of them…- By - Saptopriya Ghosal
- / 16 MIN READ
Large community kitchens can feed enormous numbers of people efficiently. But the same scale that makes them useful also makes small process failures…- By - Saptopriya Ghosal
- / 12 MIN READ
For chefs and restaurant owners, the supplier behind an ingredient can influence availability, consistency and cost just as much as the product…- By - Saptopriya Ghosal
- / 13 MIN READ
Some recipes may eventually change. But the larger shift could be in how easily consumers understand what is already inside the foods they buy.- By - Saptopriya Ghosal
- / 13 MIN READ
People
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following that helped build its reputation.- By - Nusra
- Aug 07, 2026 / 10 MIN READ
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the multi-brand restaurant platform of K Hospitality Corp.- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's foodservice ecosystem through local manufacturing,…- By - Nusra
- Aug 04, 2026 / 6 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
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