By Mr. Saurabh Gahoi – Senior Vice President, Ramee Group of Hotels: In recent years, hospitality has witnessed a defining shift — travellers are no longer checking into hotels just for a comfortable stay, but for memorable, sensory-driven experiences.
At the heart of this transformation lies culinary tourism — the growing desire to explore destinations through their food.
For modern guests, the flavour of a region is as compelling as its landscapes or landmarks, and hotels are increasingly positioning themselves as gateways to these gastronomic adventures.
Food as the New Travel Identity
Globally, food has evolved from being a functional part of travel to becoming a primary reason to travel.
A survey by the World Food Travel Association highlights that over 80% of leisure travellers consider unique food and drink experiences an important part of their trips.
This trend has led to the emergence of ‘food-first’ travellers — those who plan their itineraries around local cuisines, signature dishes, and culinary experiences.
For hotels, this presents a powerful opportunity to build identity and differentiation. A well-conceived food and beverage (F&B) offering doesn’t just complement the stay — it defines the brand itself.
Whether it’s an authentic Goan seafood thali, a live Arabic grill experience, or modern fusion cuisine, food has become an anchor point for storytelling, community, and culture.
From Kitchens to Experiences
The evolution of F&B in hospitality is moving beyond restaurants and menus. Guests now seek immersive experiences — from chef’s table dinners and live cooking sessions to farm visits and wine-pairing evenings.
Hotels that design such engagements create emotional connections that traditional amenities can’t match.
At Ramee Group, our approach to hospitality has always been deeply rooted in creating memorable dining journeys.
Each of our properties is designed to offer a distinct culinary identity — from signature rooftop lounges and sports bars to concept-driven restaurants that celebrate local flavours.
For instance, our Indian properties blend regional authenticity with global appeal, offering everything from coastal delicacies to North Indian grills, while our international destinations bring global culinary influences to the table.
This focus on gastronomy allows guests not just to dine, but to experience food as a form of art and culture.
Farm-to-Table: A Movement with Meaning
The modern traveller is increasingly conscious about what’s on their plate — how it’s sourced, prepared, and served. This has propelled the farm-to-table movement, where transparency and sustainability take centre stage.
Hotels that source locally not only reduce their environmental footprint but also create deeper ties with the community and regional producers.
By partnering with local farms, fisheries, and artisans, hotels can highlight the freshness of their ingredients and tell stories that resonate with today’s mindful diners.
This authenticity elevates the dining experience — making every meal not just delicious, but meaningful.
Chef-Led Narratives and Signature Menus
In the digital age, chefs are the new brand ambassadors of hospitality. Their creativity and storytelling bring brands to life, bridging culinary expertise with guest engagement.
Chef-led experiences — whether in the form of masterclasses, curated tasting menus, or collaborations with visiting chefs — allow hotels to craft exclusivity and buzz around their culinary offerings.
At Ramee Group, our chefs play a pivotal role in shaping each property’s culinary personality.
From designing thematic menus inspired by local culture to crafting international dining experiences that appeal to global travellers, their passion defines the heart of our F&B philosophy.
Culinary Tourism: A Pathway to Brand Differentiation
As the line between travel and gastronomy continues to blur, hotels that embrace culinary tourism are setting new benchmarks in guest satisfaction and brand loyalty.
Food connects people across cultures, evokes nostalgia, and sparks curiosity — all essential ingredients for a memorable stay.
For the hospitality industry, the message is clear: a great meal can be as powerful as a great view. By curating authentic, experiential, and locally rooted culinary journeys, hotels can transform dining from an amenity into a destination in itself — one plate at a time.
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