Are pop-ups the new secret ingredient?

From collaborations with chefs to international pop-ups, hotels are bringing fresh energy and perspective to the dining experience

- Rituparna Roy

In February 2024, acclaimed Slovenian chef Ana Roš travelled to India to host a series of masterclasses and dinners at the Taj Hotels in Delhi and Mumbai.

In Bengaluru, Cambodian chef Ros Rotanak showcased her signature Khmer cooking at The Leela Palace in June. Last month, chef Julien Royer and his team from the three Michelin-starred French restaurant Odette in Singapore served a five-course meal at The Oberoi in Bengaluru and Mumbai. ITC Hotels brought down chef Pam Pichaya Soontornyanakij from the Michelin-starred Potong restaurant in Bangkok last year. Are India’s five-star hotels becoming the hottest venues for international popups?

Ever since the pandemic, standalone restaurants have made a mark with their unique popup events. These range from limited edition or weekend-only menus to one-night-only experiences. Over the last couple of years, India’s five-star hotels have made a conscious effort to rewrite their food and beverage programmes, and international popups and bar takeovers have played a key role in keeping diners curious and excited. Collaborations with chefs from around the world have brought fresh energy and exposure to the food culture. It helps that food is one of the primary reasons people travel, and popups fit into this trend. Hosting a collaboration or a popup is an opportunity to test new waters, drive revenue and build brand identity, but most importantly, to stay relevant and keep diners coming back.