From food concierge services to in-house dining, culinary experiences are becoming interactive

Long before the pandemic forced social distancing, home cooks would open their kitchens to strangers to eat or cook with. But the pandemic effectively ended that, only to be replaced by supper clubs like Mumbai’s House of Mala Prachi and Saloni Gupta or Delhi’s Juniper Club Srikant Suvarna for gin lovers. The global peer-to-peer dining market was worth $6,390 million in 2023 and is expected to reach $7,411 million by 2029, with annual growth of 2.5 percent from 2024 to 2029, according to research firm Market Data Forecast.

But such intimate experiences are no longer limited to exclusive clubs. Taking their cue from them, hotels are now opening their kitchens to guests. By allowing guests to eat in the kitchen, take cooking lessons, or even shop with the chef, they are ensuring that dining experiences are no longer just meals.

According to a study by India Brand Equity Foundation, the market size of the hospitality industry in India is expected to be around USD 24.61 billion in 2024 and is expected to reach USD 31.01 billion by 2029. The rapid growth in the hospitality, travel and wellness sectors is linked to the demand for rich travel and culinary experiences post-pandemic. These innovative initiatives are how hotels are addressing these needs.

‘Tadka for the senses

Guests at the Taj Palace in Delhi can don an apron and see the hotel’s slow cooking methods. Table service at the Taj Palace also allows guests to see how their meal is being perfected at their table. Take the magic of “tadka” (tempering), for example. Once a dish is prepared, it is brought to the guest’s table and tempering is added, which can be adjusted to their preferences. The idea is to make the dishes “visual” appealing before the taste comes into play. Dishes like dal ki chaat, raan-e-jirga, dal jakhiya and multani gobhi can be “finished off” at the table.

“From large copper kettles or steel ‘peepas’ used for slow cooking to traditional sil-battas for pounding spices and lentils, our aim is to showcase these time-honoured cooking techniques and undiscovered culinary traditions as a fundamental part of the culinary experience,” says Taljinder Singh, senior vice president and brand manager, IHCL. To ensure that the cooking process is visible, they have a glass wall in their kitchens at Loya in Taj Palace, Delhi and Taj West End, Bengaluru.

Friends of taste

While the cooking process becomes transparent, navigating the menu is often a task due to the creative and complicated names of the dishes. Take, for example, the pasta “papardelle con ragu di cordero” served at Sevilla, the Spanish restaurant at The Claridges in Delhi. That’s why the hotel has introduced a culinary concierge to help understand the menu and choose the best dishes. The food and beverage concierge will also help guests find popular eateries in the city.

“At the heart of the service is a commitment to personalized service,” says Varun Yadav, assistant food and beverage manager at The Claridges, who conceptualized the service in May. “Whether you’re looking for the perfect romantic dinner, a hidden gem of authentic cuisine or an exclusive wine tasting, experts will make personalized recommendations based on your preferences and the occasion. The concierge will help with reservations, organize dining experiences and handle any special requests, ensuring that every interaction exceeds expectations and leaves guests with unforgettable memories. Follow-up is also ensured.”

Kitchen Confidential

While table-side dining may seem interesting, Delhi’s Taj Mahal has taken it a step further by introducing kitchen dining. A “Kitchen Party” lets guests dine with family and friends in the hotel kitchen while they instruct the chefs on how to customize their meal.

In fact, the hotel has a number of unique initiatives, such as “Cooking-Up-A-Tale,” where an intimate group of family, friends, corporate guests or foodies can have the chef cook exclusively for them, says executive chef Arun Sundararaj, director of culinary operations at the hotel. For biryani lovers, Varq restaurant at the Taj Mahal also organizes biryani-making masterclasses.

Memories on a plate

SeleQtions hotels are all about capturing memories. If a guest has a food-related memory, they can recreate the dish in the hotel kitchen. The dish can be something personal—perhaps one of your mother’s recipes—or something from a fond memory. The recipe is then placed on the hotel’s “memories on a plate” list of recipes for other guests to try. Recently, guest Agnes Balassa prepared stuffed pancakes with a variety of flavors as part of a service, while Prajakta Govilkar and her daughter Eera made their signature kadhai paneer to honor family traditions.

A chef at your service

At Aah, a restaurant at The Postcard Mandalay Hall in Kochi that specializes in modern Kerala cuisine, you can cook with a chef if you want. “We’ve been actively offering these sessions for the past six months because of the great demand from our guests,” says Renjith R. Nair, manager of The Postcard. “During this process, the chef will cook while guests observe or direct, depending on their preferences. Guests usually join in straight away, as we encourage a hands-on approach. After the session, guests are given a copy of the recipes and cooking methods.”

The Leela hotel chain has also followed suit, offering its guests cooking masterclasses.

From the pan to the plate

There’s no greater joy than hot food served straight from the pan to the plate. That’s why Andaz Delhi introduced the “Pan to Plate” buffet concept at its AnnaMaya restaurant in June. Mayank Bajpai, food and beverage manager at Andaz Delhi, says the fact that diners can see their food being prepared in front of them, rather than being served on plates in a traditional buffet, makes for a more interactive and engaging dining experience. It also ensures maximum freshness, quality and customisation. “The variety of live cooking stations also allows diners to try different cuisines and cooking techniques. It’s also fun and (provides) value for money,” he says.