restaurant

Bengaluru’s Aecoz, owned by Dhanvita Sathyanand, Srinidhi Rajaram, and Bharath Sathyanand, is proving that sustainable solutions don’t have to come at the cost of quality, durability, or revenue growth.

The late Floyd Cardoz, master chef and international restauranter, brought different styles of Indian cooking to the global mainstream, while opening multiple successful restaurants and ventures in New York as well as back home in Mumbai.

Deepak and Shailaja Patil run Swadishta, a restaurant in Berlin, Germany, that aims to popularise homemade Indian food at affordable rates.

Ratna Café was established in 1948 by Jaggilal Gupta, a former resident of Mathura who moved to Chennai. Steeped in nostalgia, the franchise is known for its sambar that is drunk by the litre.

The oldest Indian eatery in East London, Halal Restaurant was struggling to survive during the COVID-19 pandemic — until a granddaughter put out a plea for people to go and eat there.

This course, developed by domain experts and expert committee members of FSSAI, offers 17 different types of competency-based certification programmes.

From a discotheque with 90% reusable materials to a restaurant constructed with no carbon footprints, Manoj Patel interweaves aesthetics, traditional practices and local construction materials with modern designs to build eco-friendly spaces

Aruna Tirkey’s mission isn’t just about preserving the past: It’s also about using forgotten indigenous food to imagine a more sustainable future. #FoodSecrets

As the food served here is organic, packing it in plastic lowers its nutritional value. While this was difficult to explain to customers in the beginning, it has now become the restaurant’s USP.

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