Grazing tables, reinvented chaat and service flow planned before the food: Chef Harsh Shodhan of The Gourmet Kitchen & Studio on how festive dining is changing, and how to serve abundance without excess.
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India now has more MICHELIN Key hotels than any other country in the Middle East, Africa and India selection. For owners and operators, the more useful question is what it took to get there, and what it will take to stay by Prabhjot Bedi, Founder and CEO, Eclat Hospitality
After almost fifty years performing in restaurants, luxury hotels and resorts, from Raffles Hotel Singapore to Cincinnati, Greg Chako argues that guests rarely return because everything is different. They return because what mattered last time is still there.
