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 Mumbai 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
Guests at Delhi’s Taj Palace can don an apron and witness the hotel’s slow-cooking methods. Taj’s table-side service also allows guests to see the finishing touches applied to their meal at their table. Take the magic of ‘tadka’ (tempering), for instance. Once the dish is prepared, it is brought to the guests’ table-side and the tempering added, which can be customised according to the guests’ preferences. The idea is for the dishes to appeal ‘visually’ before the taste comes into play. Dishes like dal ki chaat, raan-e-jirga, dal jakhiya, and multani gobhi can all be ‘finished’ at one’s table-side.
“From the large copper cauldrons or steel ‘peepas’ used for slow-cooking to the traditional sil-battas for pounding spices and lentils, it is our endeavour to showcase these time-honoured cooking techniques and undiscovered culinary traditions as a core part of the dining experience,” says Taljinder Singh, senior vice president & brand custodian, IHCL. To make sure the cooking process is visible, they have a glass wall in their kitchens at Loya in Taj Palace, Delhi, and Taj West End, Bengaluru.
Taste buddies
While the cooking process is becoming transparent, navigating the menu is often a task with the dishes’ creative and complicated names. Take, for example, the pasta ‘papardelle con ragu di cordero’, served at Sevilla, the Spanish restaurant in The Claridges, Delhi. So, the hotel introduced a culinary concierge to help one understand the menu and select the best dishes. The food and beverage concierge will also help guests to find popular dining spots in the city.
“At the heart of the service lies a commitment to personalised assistance,” says Varun Yadav, executive assistant manager of F&B at The Claridges, who conceptualised the service in May. “Whether seeking the perfect spot for a romantic dinner, a hidden gem for authentic cuisine, or an exclusive wine-tasting experience, the experts will curate tailored recommendations that cater to preferences and occasions. The concierge will assist with reservations, organise dining experiences, and address any special requests, ensuring that every interaction exceeds expectations and leaves guests with unforgettable memories. A follow up is also ensured.”
Kitchen confidential
While table-side preparation seems interesting, the Taj Mahal, Delhi, went one step further to launch in-kitchen dining. The ‘Kitchen Party’ allows guests to dine with their family and friends inside the hotel kitchen as they instruct the chefs on how to customise their meal.
In fact, the hotel has a string of unique initiatives like ‘Cooking-Up-A-Tale’, where an intimate group of family, friends, corporate guests or gourmands can have the chef cook exclusively for them, says Chef Arun Sundararaj, director of culinary operations at the hotel. For biryani lovers, too, Taj Mahal’s restaurant Varq organises masterclasses on how to cook biryani.
Memories on a plate
At SeleQtions Hotels, one can plate one’s memories. If an in-house guest has a memory related to food, they can re-create the dish in the hotel kitchen. The dish could be something personal―maybe one of your mother’s recipes―or something associated with a fond memory. This recipe is then included in the hotel’s list of ‘memories on a plate’ recipes for other guests to try. Recently, their guest Agnes Balassa made stuffed pancakes infused with flavours as part of the service, while Prajakta Govilkar and her daughter Eera made their signature kadhai paneer to celebrate their family traditions.
Chef at your service
At Kochi’s fine-dining restaurant Aah in The Postcard Mandalay Hall hotel, which specialises in contemporary Kerala cuisine, one can cook with the chef if one wishes so. “Over the past six months, we have been proactively offering these sessions due to the high level of interest from our guests,” says Renjith R. Nair, resort manager at The Postcard. “In the process, the chef will either cook while the guests observe or guide them, depending on their preference. Typically, guests join in immediately, as we encourage a hands-on approach. After the session, guests receive a copy of the recipes and cooking methods.”
The Leela Hotels, too, is following suit by offering culinary masterclasses to their guests.
From pan to plate
There is no greater joy than having piping hot food served straight from pan to plate. That is why Andaz Delhi introduced the ‘Pan to Plate’ buffet concept in June at its restaurant AnnaMaya. Mayank Bajpai, food and beverage manager at Andaz Delhi, says the fact that guests can see their food being prepared before them, rather than being pre-plated in a traditional buffet setting, provides a more interactive and engaging dining experience. It also ensures maximum freshness, quality and room for customisation. “The variety of live cooking stations also allows the guests to sample a diverse range of cuisines and cooking techniques. This also turns out to be entertaining and [provide] value for money,” he says.