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In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they serve.
By Sara Khan 2019-02-27
In an interview with Restaurant India, Corporate Master Chef Farman Ali says the true flavours and nature of dishes are often morphed up with fusion at standalones.
By Sara Khan 2019-02-18
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
By Nusra 2019-02-18
In an exclusive interview with Restaurant India, Michelin-Star Chef Garima Arora speaks about her entrepreneurial journey with Gaa.
By Sara Khan 2019-02-14
In an interview with Restaurant India, Thayanithy, Sous Chef at the Signature Club Resort, talks about the future of new dishes at restaurants in the country.
By Sara Khan 2019-02-13
In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched Comorin restaurants.
By Sara Khan 2019-02-07
In an interaction with Restaurant India Sarabjit Singh Walia, Executive Chef, Radisson Gurugram talks about changing food trends.
By Nusra 2019-02-04
Shivesh Bhatia, maverick baker, Instagrammer, and now an author of cookbook Bake With Shivesh, talks to Restaurant India on what led him to choose his hobby – baking – as a full-time career.
By Sara Khan 2019-01-31
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In an interview with Restaurant India, Michelin-Star Chef Alfred Prasad talks about the elements that restaurants in India need to implement to cater to the changing market needs.
By Sara Khan 2019-01-25
In tête-à-tête with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the development of the restaurant industry in India, and how she abides by the back-to-roots concept.
By Sara Khan 2019-01-19
In an interview with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor says Ramen soup trends have only begun to catch up in India.
By Sara Khan 2019-01-18
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus.
By Sara Khan 2019-01-17
“Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu,” reveals Indore Marriott Hotel Executive Chef Vivek Kalia.
By Sara Khan 2019-01-14
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing strategies at SodaBottleOpenerWala, Powai.
By Sara Khan 2019-01-08

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