According to the founders, it is an imprisonment of sorts, mainly indulgence. And the decor captures this sentiment quirkily, with the prison-inspired cells and the Kaidis serving as props.
TapCibo which started its operation in October 2014 has renamed itself as Dazo™ in April. Read more what the Co-founders shared in a telephonic conversation with Restaurant India.
Mumbai-based Pescafresh, known for delivering fresh sea food in the leading metros has decided to spread its wings with aggressive expansion plans. Sangram Sawant, Founder and CEO, revealed more about his expansion to Restaurant India.
In an exclusive conversation with Restaurant India, Chatterjee shares more about his business, expansion plans, differentiation strategy and expected turnover.
In an exclusive chat with Restaurant India, Chandrashekhar, Co-owner, Dhe Puttu, talks about his restaurant and how they bring different varieties of Kerala’s popular breakfast dish ‘Puttu’ under one roof.
In an interaction with Restaurant India, Arjun Khera, Chief Brand Officer, Smoothie Factory, shares his views about changing food trends in India and expansion via franchise route.
Over the years we have seen many new concepts emerging in the Indian food segment. Talking to Restaurant India, Pankaj Judge and Nitin, share their story about starting a \'Thela\' serving fresh Chai (Tea) named \'Chai Thela\'
In an exclusive interaction with Restaurant India, Amit Shukla, DGM, DS Spiceco, shares his view on how Catch has grown over the years targeting the spices market in India.
In an exclusive interaction with Restaurant India, Deepinder Goyal, Founder and CEO, Zomato, tells his global expansion plan mentioning the need to raise fund.
In a candid chat with Restaurant India, Chef Alok Anand, Executive Chef, Taj Coromandel, shares how menu designing is helpful in running a successful restaurant business.
Chef Anand Morwani is an expert in European and American Cuisine, Talking to Restaurant India, Chef Morwani, Co-Owner, Brewbot, shares the latest trend which is building the Indian culinary landscape.
