In an exclusive interaction with Chef Adwait Anantwar, Chef Partner at the popular restaurant INJA from Atelier House Hospitality talks about creating uniqueness and creativity in his restaurant.

According to one digital analytic platform 41 percent restaurants don't ever make any store level profitability and shut down within three years of opening.

Running a restaurant is never easy, regardless of location, and the challenges are often similar worldwide.

Biryani has firmly established itself as the most-ordered dish on Swiggy, amassing an impressive 7.6 crore orders in the last 12 months.

Whenever I come back to India my heart is filled with joy and happiness to see how the hospitality industry is growing and progressing.

Restaurant India spoke to Dhruv Agarwal, Director, Stahl by Autopress India, one of the pioneer in the cookware industry with over three decades of experience and found on how the brand is redefining people's expectations of cookware.

Restaurant India spoke to the culinary experts and enthusiasts to observe what culinary revolution lies ahead.

DMCC plays an important role in this growth story through its dedicated ecosystems, namely the Tea Centre and Coffee Centre.

In an interaction with IrecWire, Tushar Bhandari, Whole Time Director, AABL talks about the growth of craft beer market in India.

Local, seasonal menus always attract customers' as it is believed that local, seasonal ingredients have a lower carbon footprint, as they require less fuel and energy to transport and store.

The bakery products have long been basic food products for human nutrition. The convenience, accessibility and nutrition profile associated with them are the major factors of their sustenance in the modern market.

With the emergence of fine waters in the global hospitality scene, its imperative or rather just a matter of time that restaurateurs will have to up their game when it comes to water.