Starting a restaurant
Delhi dropped the police eating house licence and turned the MCD health licence into a deemed one. Here is what a new restaurant still needs, and in what order.
Starting a restaurant
Mumbai's approval list changed little while Delhi's shrank, and food safety inspections tightened in 2026. Here is what a new restaurant needs and in what order.
Starting a restaurant
Bengaluru split into five corporations in 2025, enforces a Kannada signboard rule, and has frozen new bar licences since 1992. Here is what a new restaurant needs.
Starting a restaurant
After the Arpora fire, every Goa approval is read more closely. Here is what a new restaurant needs, from panchayat to pollution board, and how to plan for the season.
Starting a restaurant
The right offbeat town is not on a travel list. It has long visitor stays, locals for the quiet months, reliable supply and state rules you can work with.
Property, design & sourcing
A coffee estate is a farm business wrapped in state land law. What the crop earns, who may buy plantation land, and what to check first.
Property, design & sourcing
An agrihood is a neighbourhood built around a working farm. In India it meets state land law head on. What they are, who may buy, and what to check.
Places & perspectives
The India-UK trade agreement has been in force since July 2026. Here is what it changes for drinks, ingredients, chefs and staff on assignment.
Property, design & sourcing
Landlords want more food and drink, while operators want less space per site. What the leasing data shows, where it disagrees, and how to use it.
Property, design & sourcing
A local-produce food business starts with the harvest, not the menu. How to choose a format, plan and price around seasons, and work with growers.
Places & perspectives
Pizza Margherita, the croissant, Caesar salad, tiramisu, butter chicken and chicken tikka masala: what is claimed about each, what the evidence shows, and what it teaches restaurants.
Operations & service
Escoffier's brigade gave every cook one job and one boss. Here is where it came from, what each role does, and how modern kitchens have bent it to fit.
