The chain will expand to Canada through a Farzi Café in the middle of October and will have 25 operational cloud kitchens by the end of thi...

Apart from no live audiences and brand visibility on stadiums, events like meet-and-greet between fans and cricketers and ground-level food...

In 2017, private equity fund Gaja Capital invested Rs 160 crore in Massive Restaurants. The restaurant chain, founded in 2013, previously r...

In January 2012, Everstone picked up 45% stake in JS Chadha-run JS Hospitality for $20 mn. The co runs 35 Pind Balluchi restaurants, mostly...

It is this trend that restaurants want to leverage by creating camera-friendly dishes to spread awareness of their brand and menu and attra...

Here are some of the dishes that stayed in our memory, including those by chefs you may not know yet.

Social media, food blogging, global travels & exposure to food trends, have done their bit to bring about a heightened sense of beauty in a...

The restaurant scheduled to open on July 18, promises to take food lovers on a "gastronomic journey" of the South Asian sub-continent.

Located at Lower Parel, The Bombay Canteen serves the freshest fish that is flaky and gorgeous. Head to lower parel to gorge on the dishes.

If you thought that Zorawar Kalra only had eyes for Indian food, think again. Their new restaurant Pa Pa Ya is a modern Asian bistro.

The restaurant business is difficult. Seasoned campaigner Gaurav Goenka, MD of Mirah Hospitality, tells you how to sell your donut and eat ...

Massive Restaurants, which owns and operates a chain of dining establishments, said it will open a pan-Asian bistro in Mumbai soon.

Come January, KPMG will conduct weekly external food cost audit of Massive Restaurants that owns premium dining brands like Masala Library,...

“Nowadays, it is the investor's mandate to the brand to conduct such audits even if the brand is profitable or otherwise.” WeMark's Gaurav ...

Massive Restaurants is in talks to raise up to Rs 50 cr in equity funding, a development that underscores attraction of the country's food ...

With higher rents and capital expenditure, the industry is realising that fine-dining restaurants make less business sense than quick casua...

The 35-year-old business management graduate from Boston and budding restaurateur, however, doesn't seem to fuss too much about what's on t...