A Look At Food Trends Practised At Indian Hotels

As the first adapter of food trends that end up finding favour with restaurants and standalones around the country, Indian hotels are poised to point out what we’re eating next. We get the scoop

- Aatish Nath

While it’s important to know what’s going on around the world, we also want to be trendsetters in a lot of ways. In the last two months, we’ve really gone the non hotel way and are doing things, which hotels are generally not known to do,” says Chef Paul Kinny, the director of culinary at The St. Regis Mumbai. He then goes on to bring up the Naga Food Festival that the hotel hosted, elaborating, “People are really interested in knowing about what kind of food it is, what are the ingredients, what is the cooking style. While it’s a lot of education and learning, which is required, we also realise that our staff ends up learning a lot.”

This push from hotels around the country has resulted in well-travelled diners being spoilt for choice, both when it comes to discovering regional cuisines or quality of ingredients. At hotel restaurants, chefs are working to offer healthy, local cuisine that tells a story. Whether that be working with in-house resources, like the ESPA-curated menu at The Leela Palace Chennai or collaborating to source organic produce, the country’s five-stars are rising to the challenge.