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Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.
By Sara Khan 2019-03-01
Strategically located in Aerocity, Tappa’s vision makes it the perfect place for anything that is passionately Indian with a contemporary twist.
By Sara Khan 2019-02-26
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has opened its outlet at Whitefield's VR Bengaluru Mall.
By Sara Khan 2019-02-20
Complementing the foundation of Ministry of Crab, Colombo, the ingredients used aren’t just the best, but also the freshest.
By Nusra 2019-02-13
This is the third outpost in India, after Bengaluru, and Mumbai (Lower Parel).
By Nusra 2019-02-12
32nd Milestone in Gurugram has become a destination again with great connectivity on the NH 8.
By Anurima Roy 2019-02-11
The interior design of this courtyard restaurant club is in absolute consonance with the architecture of its shell creating just the right vibe of an unmistakably ‘laid-back’ space.
By Nusra 2019-01-31
Reigning hearts all around Mumbai, Plum now brings its charisma and charm to Delhi.
By Nusra 2019-01-29
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The founders of After Stories, Gurugram, Abhimanyu Boken and Harshit Arora talk to Restaurant India about the theme, new menu and food pairing at their restaurant.
By Sara Khan 2019-01-29
With a 400-person capacity the venue is designed by renowned New Delhi-based interior architects Chromed Design Studio.
By Nusra 2019-01-28
The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes.
By Nusra 2019-01-25
There are 11 food stations and 11 live kitchens, and more than 100 cuisines are served at The Market Place, the newly-launched restaurant in Delhi.
By Sara Khan 2019-01-23
It is nestled in the courtyard seating under the open sky making it perfect for an amazing al-fresco dine–in experience.
By Nusra 2019-01-15
The menus while reflecting the cuisines will be a limited menu reflecting on flavours and techniques rather than bulk.
By Nusra 2019-01-10

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