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.
With cosmopolitan culture, the city has a congenial and hospitable environment for growth and development of startups as well as established businesses.
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.
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.
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.
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...
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.
