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.
Abhishek Sharma, Food and Beverage Manager at Radisson Blu Faridabad, says new standalone restaurants and microbreweries are being set up which shows that the market is growing in Faridabad.
BIBA, a household name for ethnic fashion, was started by Meena Bindra with as small as an investment of Rs8000, and it now generates sales of worth INR 600 crores (approx).
With the mushrooming of microbreweries across Delhi/NCR, new entrants like Hite and many other imported beers, and a booming social life, there’s a lot more to this beverage that meets the eye.
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.
In a tête-à-tête with Restaurant India, Shivam Sehgal, founder of The Market Place restaurant, shares how he is planning to go big with his restaurant.
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.
