GUEST BECOMES GOURMET

From food concierge services to in-kitchen dining, culinary experiences get intimate and interactive

- REYA MEHROTRA

Long before the pandemic distanced people socially, home chefs were opening their kitchens to strangers to dine or cook with them. The pandemic, however, effectively ended this, only for it to be replaced by supper clubs, like the House of Mala by Prachi and Saloni Gupta in Munmbai or Juniper Club by Srikant Suvarna in Delhi for gin lovers. According to market research firm Market Data Forecast, the global peer-to-peer dining market was worth $6,390 million in 2023 and is anticipated to reach $7,411 million by 2029, with an annual growth of 2.5 per cent from 2024 to 2029.

However, such intimate experiences are no longer limited to exclusive clubs. Taking a cue from them, hotels are now opening their kitchens to guests. By allowing guests to dine in the kitchen, take cooking lessons and even go shopping with the chef, they are making sure food experiences are no longer just about plain dining.

According to a study by India Brand Equity Foundation, the market size of the hospitality industry in India is projected to be approximately $24.61 billion in 2024 and is anticipated to reach $31.01 billion by 2029. The fast growth of the hospitality, travel and wellness sectors has been linked to the post-pandemic demand for rich travel and dining experiences. These innovative initiatives are the hotels' way of catering to the same.

'Tadka' for the senses