From bamboo feasts to gourmet cruises: How luxury hotels are rewriting the rules of fine dining

Nestled on the banks of the Chalakudy river in Kerala, luxury hotel Sterling Athirapilly’s “bamboo cooking” sessions are wildly popular among guests seeking immersive, hyperlocal dining experiences. These fun, interactive demos involve hollowing out chunky bamboo stems, which are then used as vessels to cook local dishes with chefs.

As the bamboo heats on smouldering charcoal, the food is gently steamed or boiled, infusing it with a woodsy umami flavour. Bamboo’s insulation and natural resilience help the food retain moisture, keeping it succulent. “The technique draws inspiration from Athirapilly’s indigenous Kadar tribe, who share a deep and symbolic connection with bamboo trees. It’s a nod to the cultural contributions of these ancient communities,” says Hotel Manager Dinuj Viswanathan.

Meanwhile, about 100 km away at Sterling Lake Palace Alleppey, located along India’s longest lake—Lake Vembanad—guests can embark on a three-hour river cruise while enjoying a five-course Keralite meal. As the handcrafted boat glides across the serene waters, diners can relax in one of its well-appointed suites, soak in stunning lakeside scenery from its teak-embellished ‘living room’, or chat with the friendly boatman about the waterbody, which also hosts the high-octane Kerala boat race. At lunchtime, the butler lays out a lavish meal featuring delicacies such as Thalassery biryani, appam with ishtu, erissery, meen moilee, and Malabar parotta, accompanied by mellifluous music playing softly in the background.

CHANGING CULINARY LANDSCAPE

Gone are the days when enjoying a meal at a luxury hotel was considered the pinnacle of gastronomy. Today, luxury hotels are going above and beyond to cater to guests with a hunger for unique dining experiences. From organising visits to local markets and curating “farm-to-table” experiences to interactive cooking sessions in scenic settings and flying in Michelin-starred chefs for pop-up meals at ₹50,000 per head, a fascinating deep dive into gastronomy awaits.

“Food isn’t just what’s on the plate—it’s infused with stories, micro-histories, forgotten recipes, foraged ingredients, and hyperlocal flavours to craft dishes that reflect a land and its people,” explains Ratheesh V.R., Executive Chef at Sterling Resorts. “Traditional techniques are being incorporated into menus to spotlight micro-cuisines, respect the past, and push the boundaries of creativity. It’s important to honour the heritage and craftsmanship behind these traditions, allowing people to truly experience the richness of a place.”

TAKING INSPIRATION FROM ABROAD

Indian hotels seem to be taking a leaf out of their international counterparts, which are increasingly catering to guests seeking meaningful food experiences. At Disfrutar in Barcelona, a playful 30-course, $700 menu takes diners on a high-speed culinary adventure. Each course is a sensory journey through the geography and stories of the ingredients’ origins. Highlights include caviar-filled panchino doughnuts, frozen gazpacho sandwiches, Thai-style cuttlefish with coconut multi-spherical, and squab with kombu spaghetti, almond, and grape. The final savoury course, ‘Fear’, presents a pool of dry ice, where diners must blindly fish through the vapour with bare hands to retrieve a perfectly cooked crustacean.

At Gaggan in Bangkok, meals blend molecular gastronomy, cutting-edge equipment, and global influences to create a symphony of memories. The restaurant’s signature dish, Lick It Up, is a multi-coloured Holi-inspired gulal made from vegetable dyes—each element bursts with flavour on the palate.

Similarly, Le Grand Galle Hotel in Sri Lanka, perched on a private promontory overlooking the 17th-century UNESCO heritage Galle Fort, has become a culinary pilgrimage hotspot for Indians craving authentic Sri Lankan cuisine. At the hotel’s oceanfront seafood restaurant, Blue, guests savour delicacies made from freshly caught seafood. Every morning, local fishermen gather lobsters and shellfish from the Indian Ocean, delivering them straight to the kitchen for flavourful curries served with plump hoppers, sambol (spicy chilli relish), and other Sri Lankan delights.

The hotel also offers bespoke food tours of local fish, vegetable, and spice markets. Accompanied by the resident chef, guests ride tuk-tuks to the Rathgama Wella Fish Market, where they watch fishmongers offload fresh maalu (fish) from the ocean. “We want our food to tell the story of our people. We work with local vendors to ensure everything is fresh and organic, while keeping our operations sustainable,” says Lahiru De Silva, General Manager of Le Grand Galle.

ESPOKE DINING EXPERIENCES

Luxury hotels report that bespoke culinary experiences now contribute nearly 20% of their annual revenue, up from under 10% pre-pandemic. According to a 2024 survey by the Hotel Association of India, 65% of luxury travellers (who spend upwards of $400 a night) now seek high-end, personalised dining experiences—this segment also tends to spend more on gastronomy-related activities, supporting the economy and small food businesses.

Social media platforms like Instagram and YouTube have further amplified the trend of luxury dining, says Akarsh Mathur, General Manager of The Deltin, Daman. “Gen Z is the biggest consumer of social media, where sharing their food journey with followers is common. These platforms, once spaces for personal moments, now drive food trends. Recognising this, hospitality brands are investing heavily in enhancing their culinary offerings.”

The hotel’s three restaurants—Emperor (Oriental), Vegas (Continental), and Sky High (Mediterranean and grills)—are reinventing traditional fare by tapping into heirloom recipes and mining nostalgia. A designated budget is set aside for culinary R&D, allowing chefs to travel and rediscover lost or hyperlocal recipes.

As a result, Emperor recently introduced innovative offerings like mushroom gilauti bao with roasted papad, black sesame chicken tikka bao, Chettinad bao, lotus stem bao, and Burmese khao suey idli. “It’s all about celebrating local, seasonal, and organic ingredients, often sourced from nearby farms. Ocean-to-plate experiences, where fresh seafood forms the basis of the menu, help diners connect with the destination,” adds Mathur.

GASTRONOMY AS A DRIVER OF TOURISM AND ECONOMIC GROWTH

Hoteliers say culinary tourism plays a vital role in boosting revenue and economic growth in India. It promotes cultural exchange, encourages community engagement, and offers visitors insights into diverse culinary traditions across regions.

In line with this, The Imperial New Delhi’s renowned brasserie, 1911, has introduced a menu reinterpreting Indian classics using local ingredients, traditional techniques, and regional customs. Highlights include a revamped paneer sabudana burger, Gunpowder Ghee Bath Chicken Lollipops, Kaladi Cheese Quesadilla, Marag Shorba, and Rock Lobster Malabar Curry.

“Our culinary team noticed that guests appreciate timeless classics, provided they are crafted with precision and quality,” says Executive Chef Philippe Agnese. “This approach has led to dishes like the Regal Caesar Salad, Imperial Club Sandwich (with chicken tikka, masala omelette, and mint chutney), Malabar Lobster Curry, and Stuffed Gucci Palak. We’ve also elevated classic offerings, including French onion soup, green lentil salad, kebab sampler platter, and Laal Maas.”

Agnese adds, “The Indian palate has evolved over the years. Guests welcome creative twists on classic Asian fare, as long as the dish’s essence remains intact. Our menus highlight the narrative behind each dish, blending exquisite craftsmanship with rich cultural heritage.”

FOOD AS A SENSORY EXPERIENCE

According to Chef Davinder Kumar, Vice President of F&B (Production) at Le Meridien, New Delhi, restaurants are no longer mere dining spaces but platforms for storytelling through ingredients, techniques, and meaningful connections with food.

The hotel’s newly launched restaurant, XO & Mi, draws inspiration from diverse Asian geographies—Thailand, Vietnam, Korea, Japan, Singapore, and China. The menu offers a gastronomic journey through bold flavours and refined techniques, transforming humble street food into fine dining.

“The idea is to capture the essence of Asian street food culture and elevate it with a modern twist,” says Kumar. “From comforting classics like Laksa Prawn Wonton Soup, made with homemade pastes, to bold, light dishes like Gomae Salad and Tuna Tataki, we aim to create an unforgettable sensory experience.”

A CELEBRATION OF CULTURE

At The Tamara Kodai, housed in a 19th-century heritage building 6,400 ft above sea level, every culinary experience reflects the joy of exceptional food. Staying true to the brand’s philosophy of Rediscover Relationships, the hotel curates nature-centric experiences that help guests reconnect with their surroundings.

Here, gastronomy is designed as a multi-sensory journey that connects diners to the land. Guests can enjoy a gourmet picnic by Berijam Lake or participate in live cooking sessions preparing traditional South Indian dishes with chefs. A multi-course, wine-paired dinner at the heritage-inspired restaurant highlights the harmony of local ingredients with global culinary techniques.

“We work closely with local farmers and suppliers to ensure our dishes celebrate Kodaikanal’s rich heritage while supporting the community,” explains Shruti Shibulal, CEO and Director of Tamara Leisure Experiences.

The hotel also sources 40% of its products from local vendors, including jams and pickles made by Hoopoe on a Hill, a women’s collective. “The women gather organic produce, including wild honey from Adivasi communities in the Palani Hills of Tamil Nadu. All ingredients are sustainably harvested, reinforcing our connection to the land and its people,” adds Shibulal.