By Anumeha Chaturvedi
Copyright indiatimes
Following staycations and workations (work from anywhere) that changed the way hotels get business after the Covid pandemic, the concept of ‘eatcations’ is reshaping the way travellers plan their getaways, and food is increasingly becoming the centrepiece of the holiday package, hoteliers said.CGH Earth said it has collaborated with Tamil scholars to create specialised cuisine from the Sangam era for Aatrupaduthal, the new al fresco dining space at the heritage hotel chain’s Mantra Koodam property in Kumbakonam, Tamil Nadu. In keeping with the culinary traditions of the Sangam era, ingredients such as modern-day spices and additives not historically available have been deliberately excluded at the restaurant. The chain plans to add 100 rooms to its portfolio for the next two to three years, with the growth coming from its small hotels (less than 10 rooms) under the Saha vertical, and incorporating local culinary experiences will be key to its expansion, managing director Michael Dominic said.”The menus would be centred on the local cuisine. We started in Kerala, but we can’t be Kerala-centric when it comes to cuisine. Each location has to have its own regional cuisine and the best way to showcase local culture is through culinary experiences,” he added. Curated menus and thematic dining experiences are now a decisive factor in choosing where to stay, said Kunal Shanker, general manager, Novotel Mumbai Juhu Beach. “Guests are seeking more than just good food. They want a story on their plate, whether it’s a coastal trail that takes them through the Konkan, a Pan-Asian tasting menu that explores five countries in five courses, or a festive thali that celebrates India’s culinary diversity,” said Shanker.”We are curating thematic dining chapters like Wok Around Asia and Coastal Conversations-A Seafood Trail. These experiences are designed to connect travellers with culture, nostalgia and storytelling through food,” he said. “Hotels that innovate in this space are seeing higher engagement and repeat bookings, as dining becomes part of the destination’s identity.” Hotels are also becoming more open to incorporating external culinary experiences. Vikas Nagar, hotel manager at Pilibhit House, IHCL SeleQtions, said this year, the property is planning to introduce local food walks and market experiences, where guests can explore Haridwar’s bazaars and taste local specialties from ‘iconic’ eateries such as Mohan ji Poori Wale and Mathura Walo ki Pracheen Dukaan. “At Pilibhit House, we’ve observed that dining experiences are often the highlight of guest feedback and can significantly influence repeat visits and referrals,” said Nagar.Food and beverage is emerging as a key driver of guest engagement, with dining experiences increasingly shaping holiday choices, said Yasin Shaikh, director of revenue and marketing at Radisson Resort and Spa Lonavala.Live Events”This has led us to curate immersive experiences across our portfolio, ranging from regional feasts, and live cooking sessions to rooftop dining, international street food concepts, and themed brunches with music and entertainment,” said Shaikh.Add as a Reliable and Trusted News Source Add Now!
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