Fine Dining Restaurants

From indigenous ingredients to AI-powered dining experiences, the food landscape is evolving rapidly. Here’s a look at the key trends shaping the way we eat this year, with insights from leading industry experts.

New Mumbai restaurant: Chef Rahul Akerkar’s Ode is a homage to his Maharashtrian and European heritage

Local ingredients and unique flavour combinations find compatibility with modern European fare.

Chef Manu Chandra on the business of fine-dining in India

Before opening LUPA in Bengaluru this month, Chef Manu Chandra had launched Toast & Tonic, The Fatty Bao and Monkey Bar. His take on running a fine-dining restaurant in India at a time when, globally, such establishments as Noma are closing down.

How Chef Gaggan Anand arrived at a price tag of Rs 50,000 a plate for his Delhi residency

Bangkok-based Michelin-starred chef and restaurateur Gaggan Anand, who wants to prove food is fashion, is bringing Gaggan to Delhi, for a 20-day residency, at the Hyatt Regency. The No. 1 chef on Asia’s 50 Best Restaurants is pricing his India meal at Rs 50,000.

Restaurant review | Manu Chandra's European-themed LUPA is many restaurants rolled into one

Manu Chandra returns with a new fine-dine, arguably the year’s first real blockbuster opening, and every corner of LUPA hums with soul, character and intention. Noma might be shutting shop but so long as aspirations, wealth, and desire for shiny things are alive, fine-dining will live on, says Chandra.

Exclusive l Riyaaz Amlani, AD Singh, Zorawar Kalra and other big-name restaurateurs on the challenges of reopening

From cash-flow problems to changing dining-out paradigms, manpower struggles and technology innovations, Gauri Devidayal, Riyaaz Amlani, AD Singh, Zorawar Kalra and Rachel Goenka define the pull and pushes of opening up in an after-COVID world.

Fine-dine restros see 20% dip in footfalls over 3 months

Five-star hotels and fine dining restaurants have registered a decline of over 20 percent in footfalls in the last three months as they have revised menu card rates in the backdrop of falling rupee, says a study by industry body Assocham.

Are investors hungry for Specialty Restaurants' IPO?

The managing director of Specialty Restaurants Anjan Chatterjee tells CNBC-TV18 that they expect their IPO to suceed despite the poor market conditions.