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Indian Railways hopes to turn rajahs’ rail coaches into restaurants, restore their regal past
A “Maharaja-style” wine and dine experience in over 100-year-old, luxurious rail coaches could...
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Feeding the fashionistas: Gucci turns to fine dining
Luxury labels are accustomed to tempting fashionistas, and now they’re stretching from haute...
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BMC asks hotels to audit own fire safety
MUMBAI: Municipal commissioner Ajoy Mehta has directed all restaurants, bars and hotels in the city...
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PE investments in hospitality industry rose threefold in 2017
Seventeen private equity deals worth around $119 million were signed in the hospitality...
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All-night deliveries become a rage in Millennium City
The night delivery business model is growing rapidly. Many restaurateurs delivering through the...
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Are Bengaluru hotspots shortchanging safety for survival?
Fire broke out in the wee hours of Monday morning at a city...
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All 84 McDonald’s outlets to re-open by weekend: Vikram Bakshi
NEW DELHI: McDonald’s estranged partner Vikram Bakshi today said all the 84 outlets...
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CX Partners-backed Barbeque Nation gets SEBI nod for IPO
Restaurant chain Barbeque Nation Hospitality Ltd (BNHL) has received the Securities and Exchange...
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Gourmet Investments to bring Sri Lankan seafood joint to India
Gourmet Investments, promoted by the Bharti Family Office has tied up with with Ministry of Crab,...
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We love partying, but our safety is of utmost importance: Mumbaikars
After the catastrophic fire at Kamala Mills in Lower Parel on December 28,...
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Nearly 52 new beer brands and their variants were introduced last year: The Beer Cafe data
A new beer brand hit the India market every week in 2017, despite...
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Food trends 2018: The ones that will really matter to Indians
It’s that time of the year when Food Trends will be discussed, listed,...
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deGustibus Hospitality forays into the QSR segment
NEW DELHI: deGustibusHospitality which runs restaurant brands like IndigoBSE -0.62 %, Indigo Delicatessen,...
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Partygoers remain cold to new year celebrations
NEW DELHI: 2018 may have been rung in with what seemed like customary...
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How Chaayos got its brew right
By offering customized tea, Chaayos has succeeded in cashing in on the opportunity...
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Chefs see an increased demand for exotic ingredients
CHENNAI: Heard of black garlic or purple lemon? Maybe swiss chard? Probably not....
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What is in store for diners in 2018
We move forward by moving back! In my opinion, in 2018, diners will...
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Looking forward – 2018: When it comes to food, it’s time to go local, says Riyaaz Amlani
In 2018, I see a growing interest in south-Indian cuisine and exotic ones,...
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Regional foods to take centre stage
Finally bidding goodbye to molecular gastronomy, diners will get a taste of regional...
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Restaurants to make safety the main course
NEW DELHI: The National Restaurant Association of India (NRAI) put in place a...