Dining Responsibly

FROM ONE BITE WONDERS TO ALERT MEETS TO WELCOMMEALS, NAKUL ANAND, EXECUTIVE DIRECTOR, ITC LTD, ON HOW “RESPONSIBLE LUXURY” HAS ELEVATED THE LUX AND QUALITY QUOTIENT FOR BOTH PLATE AND PLANET

- Shafquat Ali

ITC Hotels and luxury dining are synonymous. Way back in the Seventies when other five-star hotels were focusing mostly on Western cuisine, it had the foresight to create Bukhara, the iconic restaurant that gave regional Indian cuisine the much-needed impetus it deserved, this was followed by the opening of Dum Pukht in the Eighties: a unique restaurant dedicated to India’s 200-year-old culinary tradition of slow-cooking in a sealed ‘handi’.

But that’s not all, ITC Hotels was the first hotel chain in India to introduce branded cuisine with many more restaurant brands like Royal Vega, Ottimo, Dakshin, Kebabs & Kurries, Avartana and Peshawri. It made good business sense to keep the mother brand Bukhara at its signature spot while creating another line of cuisine by the Peshawri brand inspired by Bukhara. The most recent addition to their F&B repertoire is Yi Jing. And their sweetest made in India story is Fabelle, handcrafted luxury chocolate creations. Though it is part of ITC’s Foods Division, the pan-India gourmet Fabelle boutiques dot ITC Hotels and commands great following across cities.

I could go on and on as there are many more restaurants in the pipeline but, to sum it up, ITC Hotels’ cuisine brands stand witness to the chain’s undisputed F&B leadership. Always striving to raise their own bar and stay ahead of the curve, ITC Hotels went on to successfully adapt its ‘Responsible Luxury’ ethos in its F&B offerings.

Fresh from the opening of the company’s newest super luxury property, ITC Royal Bengal, their second hotel in Kolkata, Nakul Anand, Executive Director, ITC Ltd, took time out to explain how ITC Hotels has been researching and presenting innovative luxury dining experiences without compromising the globe.

Responsible Luxury & F&B