Hop Aboard the Local Train

Hotels are focusing on integrating regional and hyper-regional dishes into their food and beverage menus to make the case for local food.

- BY BINDU GOPAL RAO

As an important part of the experience, food is an integral part of hospitality. Hoteliers are committed to showcasing India's vibrant culinary heritage by increasingly including local dishes on their menus.

FLAVOUR FIX

There is a growing desire among guests to rediscover authentic, homegrown flavours. Regional and hyper-regional cuisines resonate deeply due to their nostalgic value and unique taste profiles. Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City, says, "Regional dishes are a permanent part of our menus. The dishes chosen reflect popular demand as well as India's culinary diversity, from the fiery Laal Maas of Rajasthan to the comforting Pav Bhaji of Maharashtra. Each addition is carefully curated to ensure authenticity, with recipes passed down through generations or sourced from local culinary experts." At JW Marriott Bengaluru Prestige Golfshire, regional cuisine is celebrated by incorporating hyper-local ingredients into restaurant and banquet menus. "Our buffet features live counters such as Mudde & Saru, where we serve Ragi Mudde with Chicken Saru. A must-try brunch special is the Pepper Crab Dose. At Truffle & Co, our bakes are inspired by local favourites like the Muttai Puff. During breakfast buffets, we offer regional delicacies such as Mangalore Bhajji, Mini Ragi Dosa, and Bissi Bele Bhaat," says Shardul Nigam, Executive Sous Chef, JW Marriott Bengaluru Prestige Golfshire Resort & Spa.

PARTNERING IMPACT