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food and beverage
In an interview with Restaurant India, CEO and Founder, Rahul Kakkad shares how Poshn’s concept is different from other juice players in the industry segment.
By Sara Khan 2019-03-08
Let's raise a toast for all these women who have set an example in the industry.
By Sara Khan 2019-03-08
With cosmopolitan culture, the city has a congenial and hospitable environment for growth and development of startups as well as established businesses.
By Sneha Santra 2019-03-07
More than any other ingredient, Turmeric is an instant representation of the Indian kitchen and its rich cuisine, of personal experiences as well as a unified collective cultural experience.
By Sara Khan 2019-03-07
In a tête-à-tête with Restaurant India, Celebrity Chef and restaurateur Dipna Anand speaks about her entrepreneurial journey with Brilliant and her new venture Dip in Brilliant.
By Sara Khan 2019-03-07
Know how these restaurants in Mumbai are celebrating the spirit of women this International Women’s Day.
By Sara Khan 2019-03-06
Niche cuisines such as cocktail idlis, mini dosa stuffed with halloumi cheese, caviar crackers, lobster rolls, gulab jamun trifle, taco chaat with a fusion make the food interesting.
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
By Anurima Roy 2019-03-02
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The restaurant brand is now looking forward to tapping the tier II and III cities and plans to add 50 more franchise outlets by the end of 2019. Read on...
By Nibedita Mohanta 2019-03-02
In order to give a complete sensology experience i.e. touching all senses, molecular plays a vital role.
By Anurima Roy 2019-03-02
Japanese ramen is more subtle in flavour compared to that of Korean ramyun as it has a stronger taste, and is generally spicy.
By Sara Khan 2019-03-01
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Más - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
By Sara Khan 2019-03-01
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
The allergies can happen from ingredients like peanut, dairy or certain fruits which may spoil the experience one had at the restaurant.
By Nusra 2019-02-20

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