The central government supported the March order, calling the collection of service charges a “double whammy” for customers, who were also required…
Fromage also emphasizes design and sourcing in its positioning. The interiors combine Italian café-style warmth with modern touches, creating an…
Over the years, it has scaled to 37 outlets across Kolkata, Bengaluru, Delhi-NCR, Hyderabad, and Mumbai — all completely bootstrapped without…
The menu is built on the principles of supporting gut health, improving energy metabolism, and strengthening immunity while incorporating Indian…
Dali & Gala’s experimental dining series A Night at the Museum is back, continuing its format of inviting chefs to step out of their kitchens and…
At Wow! Momo, he will drive technology and product innovation with a focus on creating a multi-tenant, in-house food-tech enterprise platform to…
The event will offer guests a curated menu that reflects influences from Yangon, Bangkok, and London, combining authentic Burmese flavors with a…
EBITDA stood at Rs 41.8 crore, a 24 percent increase from Rs 33.6 crore a year earlier.
The offering is positioned as a curated selection rather than a seasonal rotation, reflecting a focused approach to product development.
Despite its widespread appeal, the category has often lacked consistency in quality and execution. Chennai-based MAPO aims to change that with a…
In his role, Kunal will oversee the complete business operations of ICB’s flagship 2-acre brewery in Bengaluru, which has a seating capacity of 1,500…
Defined by dine-in seating, table service, and diverse food-and-beverage menus, this segment spans a wide range—from burger and pizza chains to Pan…
A culinary return to memory, material, and matriarchy — Punjabi food as it was meant to be remembered
Founded in 2014 by restaurateurs and childhood friends Chirag Chhajer and Ankit Gupta under Hunger Pangs Pvt. Ltd., the new restaurant is the brand’…
The menu includes signature offerings such as Matka L.I.I.T., Banta cocktails, and locally inspired Tharra.
The new crust is fermented over a 72-hour period and cooked at high temperatures using Brik Oven’s standard method: wood-fired ovens delivering blistered and crisp results.
This new menu focuses on delivering a multisensory dining experience that incorporates taste, visuals, aroma, textures, and sound. The dishes combine global influences with reworked versions of classic comfort food.
The outlet, designed as a pure vegetarian quick service restaurant, focuses on North Indian cuisine. Spanning 2,000 sq. ft., it combines a live tandoor counter with a compact service format.
The offer is available across parlours nationwide and has become a regular calendar event for the brand in India.
Known for its focus on Southeast Asian flavours, the restaurant has built a reputation for drawing inspiration from Malaysia, Indonesia, and other parts of the region.
The dining experience has been designed with minimal yet regal elements, keeping a focus on visual and cultural references.
The Lakehouse by Amanora brings a distinct dining concept built on the edge of a private lake. Spread across 10,000 sq. ft., the venue is surrounded entirely by water, giving it a rare level of quiet in an urban setting.
Ventive Hospitality Limited, a publicly listed hospitality company supported by Panchshil Realty and Blackstone, has appointed Mayur Tiwari as Associate Vice President – Food & Beverage & Culinary.
The new service introduces a distinct approach to midday dining, positioned as a lighter and more structured alternative to its dinner offerings.
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