From stuffy five-star continental outlets and cliched Chinese joints, Indians suddenly discovered a new way to dine—high-quality, creatively curated food in a fun yet charming setting. Singh, who is now looking at the next stage in the evolution, talks to THE WEEK about taking it to the hinterland as well as beyond the shores. Excerpts:
Q/ What are the problems faced by Indian restaurants?
A/ The industry has been battered for years. Before GST, there was a Supreme Court judgment banning sale of liquor within 500 metres of highways. So playing it safe, excise departments stopped the sale of liquor even in cities, in hubs connected to the highways. For example, Cyber Hub in Gurugram and Oberoi Mall in Mumbai. Suddenly all those hubs collapsed, and then the court intervened and a clarification was given.
Bu hikaye THE WEEK India dergisinin December 29, 2024 sayısından alınmıştır.
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Bu hikaye THE WEEK India dergisinin December 29, 2024 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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