Mr. Vikas Suri

Senior Associate Vice President, Lords Hotels and Resorts

“The combination of Food, Drink and Culture in a nutshell is a Gastronomy art that presents the best combination of gourmet food to the guest. We are masters or rather king of this culinary art. The Chefs of Lords Hotels and Resorts are fully equipped with this art of living and possess the right cooking skills to present the best authentic flavour of the region on a platter. As the saying goes, “the way to a Wo/man’s heart is through his/her stomach” we know the pulse of the region and always try our best to create food that enhances the pleasure and enjoyment of eating and drinking. Such pleasures are foremost to gastronomic tourism which is developing as a subset of cultural tourism where the experience of participating in a different culture is central.

The hospitality industry has a natural role in the provision of these experiences but it also has the opportunity to enhance the enjoyment of such experiences through the provision of relevant information. For this particular reason, we have the Lords Institute of Management, which appropriately offers hospitality education and training that include a gastronomy component in order to give students a greater understanding of the history and culture of food and drink.

The Food Production department of the Hotel and Hospitality Management of the institute is involved in preparation of food. Here, the students are shown a process, in which raw materials are cooked, combined and transformed to make a dish. The creativity of the students is also put to test and freedom to express the same is completely given. The scope of Food Production has been widening at a faster pace in India as well as Abroad; and we tutor our students to become chefs, who will be at par with the best in the industry or aim to be a Michelin Star chef.

Lords Hotels and Resorts is so deeply driven to offer the best to the hospitality industry and community at large that we even offer free education to the underprivileged children, who are deserving and have the gift-of-the-gab for culinary excellence.”

Mr Jaidev Dutta

General Manager, Holiday Inn Bangalore Racecourse

Food is the focal point around which the traditions and culture of a country have evolved. Local tradition is one of the most important factors of food culture which is influencing the hospitality industry. Food and culture are two different worlds that go very well together. When someone grows up in a distinctive culture, it’s bound to influence the lifestyle, including food choices of that person. This means cultural factors remain fundamental in our daily food choice and consumption across the world and accordingly it is true to say that our guests’ food choices have been and always be a result of our cultural determinants. However, modern day food choices are as a result of a number of factors, including culture and thus food choice diversity. 

Culture is playing an increasingly important role in tourism, and food is one of the key elements of culture. Our guests enjoy indigenous food, particularly items of local or ethnic nature. Additionally, knowledge of the local, regional, and national cuisine has become an interest or a pull for our guests to come and experience the Indian hospitality. The concept of consuming local food or drink is considered first-hand cultural experience.”

Gladvin Rego

Principal, Lexicon Institute of Hotel Management

“A glance at how the different cultures of India become the vessel, food and drink become the seasonings, and the various festivities and celebrations are the ingredients, which all come together to become the rich experiential dish called India. The perfect illustration to showcase how food and drink form the vital components of the culture is to look at the celebrations and festivities across the country. Food and drinks are served to guests, family, and friends, offered to those less privileged, the entire community to mark significant occasions like birth, death, or to celebrate marriages, festivals and religious ceremonies. In India, the food, beverage, and cultural practices change almost every few miles, and this highlights how food and drinks can serve as a brilliant way to explore, immerse and absorb the culture of India. 

The hospitality industry in India draws inspiration from its culture, and it takes pride in the same. The ambience and interior decorations or themes selected by hotels and restaurants, the furnishings, artwork and the food and beverage offerings are just a few aspects used by the Indian hospitality industry to curate an immersive and captivating experience of the Indian culture for their guests. A crucial depiction of culture influencing the food and beverage offerings is the reflection of seasonal changes. One such practice is Ritucharya as mentioned in the sacred and ancient text of Ayurveda which is used as a guideline by many hotels and F&B outlets when crafting their offerings. It allows the industry to share the benefits of cultural practices, offer fresh local produce, adhere to sustainable practices and create an exceptional experience for their guests. For example, the menu offerings during summer will help keep the body hydrated and include locally sourced ingredients like cucumbers, sweet potatoes, watermelons, pomegranates etc. During winters, the food and drinks include local ingredients like sesame seeds, cereals and pulses, honey etc., which help keep you warm. 
Indian hospitality is known worldwide for the glimpse of the culture and warmth it offers. Look at the Sanskrit verse taken from the sacred Hindu treatise of the Upanishad, ‘Atithi Devo bhava’, which serves as a guiding principle in the lives of many Indians. The literal
meaning of this verse is “be one for whom the Guest is God” It is the perfect example to illustrate the role of culture in India and how it has set the overall theme for the world of the Indian hospitality industry. The verse was also used as a tagline for a government campaign promoting tourism in the country. Through this campaign, the government sought to establish a positive sentiment regarding tourism in the minds of the citizens and created the perfect hook to not only attract tourists but also set the stage for what a touristic experience offers in India. 
In conclusion, I believe it is accurate to say that different food and drinks are not only interlinked with culture but are inseparable in India.”

Ms. Neha Gupta 

Founder & Restaurateur, Nineteen78 and Beyond Designs Bistro

Each culture has its own food and drink tradition that is specific to it. Since culture changes from region to region, each region has its own food and drinks heritage. This was based on the climate of the region, and what was grown there. However, in the globalized village where produce from far-flung regions, or even countries, is available in one place, the food and drink cultures have merged and a new composite culture has emerged. At our Beyond Designs Bistro, you can explore fine European cuisine and some Asian fare, whereas at our restaurant, Nineteen78, you get to experience classical dishes with a contemporary twist from across the world, with a smattering of coastal food from Vietnam, Sri Lanka, etc, introducing a bit of the food culture from these countries. It offers familiarity and nostalgia to those who have tasted these cuisines before, and for those who haven’t, it is a novel experience. That’s the magic of food and drinks, they can transport you to the cultural milieu they originate from.

Amit Juneja

CEO of Annakoot – God’s Own Cuisine

“People these days are getting very conscious about their health. Even while eating out, they tend to balance the healthy options while looking for good taste and a nice ambience in the restaurants. A healthy food menu and positive ambience encourage people to visit the restaurants more. Especially in the case of families, if they like a restaurant, it becomes their go-to place for all the gatherings and important events.”