With theatres and amusement parks finally reopening following the coronavirus lockdown, almost all sectors of the Indian economy were opened in time for the festive season. But a closer look at Chennai's food and beverages market tells a different story.
Restaurants in Chennai have reshaped to tackle low occupancy and falling revenues, and there are noticeable changes to the business including missing dishes from menus, empty tandoor ovens, locally sourced ingredients and smaller menus.
CNBC-TV18's Jude Sannith gets a ground report on what's different at Chennai's restaurants.
To know more, watch the video.