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In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the restaurant business today.
By Nusra 2015-06-29
Talking to Restaurant India, Chandrima Agarwal, CEO, TCI Apex Pal Hospitality, shares her experience on bringing the Singaporean Sakae Sushi to India.
By Nusra 2014-12-02
Witnessing the success story of Pot Belly, a Bihari restaurant in Delhi, the tourism ministry of Jharkhand is interest in opening one.
By Nusra 2016-01-30
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and promoting Indian cuisines at global platforms.
By Nusra 2016-01-30
There was a time, when fine dine restaurants were not popular enough, but it has eventually regained its position.
By Nusra 2016-01-27
“Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine,” shared Rohini Gauthaman.
By Joyshree Saha 2015-11-17
Asia being a mix of the culture, food is a passion, an obsession and a way of life for the people here and it makes the region different from any other part of the world.
By Joyshree Saha 2015-10-27
The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon - the Ambience Lawns.
By RI Bureau 2015-10-10
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Although healthy, authentic Lebanese food is still a challenge in Indian market on account of it being less spicy with lots of vegetables present in it.
By Nusra 2015-09-19
Despite consumers love for international food, it is the desi tadka that makes people happy and satisfied, and restaurateurs and chefs are heavily cashing in on this consumer sentiment.
By Nusra 2015-09-10
In an exclusive interaction with restaurant India, Lubna Shaheen, Co-Owner, The Toddy Shop shares how she started serving Kerala-cuisine in north Indian market and their future plans.
By Nusra 2015-07-04
Indian food business is going through a phase where we still have plenty of opportunity to explore and we may see several other trends and cuisines picking up centre-stage.
By Nusra 2015-05-14
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
By Nusra 2015-05-11
However, in today’s world, the value of refinement isn’t that much. And that’s the reason why Lucknawi food doesn’t make it to the restaurants as compared to other food.
By Nusra 2015-05-05

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