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By Hariharan U
Published on October 4, 2026
Asian cuisine is increasingly finding space within hotel food and beverage strategies, giving culinary teams an opportunity to diversify menus, develop distinctive restaurant concepts and create experiences around different regional cooking traditions.
From Japanese and Thai specialities to Chinese classics and Korean-inspired dishes, the breadth of Asian cuisine allows hotels to experiment with flavours, ingredients and cooking techniques while developing restaurant identities that extend beyond conventional menus.
For hotel kitchens, however, the opportunity comes with an operational challenge. Authenticity needs to be balanced with consistency, ingredient availability, kitchen efficiency and the expectations of a diverse guest base.
According to Chef Deepak Verma, Senior Sous Chef at Le Méridien New Delhi, Asian cuisine provides considerable scope for culinary creativity while requiring chefs to understand the character of each individual tradition.
"Asian cuisine brings together an extraordinary range of flavours, ingredients and cooking techniques. As chefs, our responsibility is to understand the essence of each cuisine while presenting dishes that appeal to contemporary diners. Whether it is the balance of flavours in Thai cooking, the precision of Japanese preparations or the depth of Chinese cuisine, every tradition has its own identity. Our focus is on maintaining authenticity, consistency and quality while creating memorable dining experiences for guests," says Chef Deepak Verma.
One of the advantages of Asian cuisine is its diversity. Hotel restaurants can combine familiar dishes with regional specialities and contemporary interpretations, creating menus that appeal to both guests seeking recognisable flavours and diners interested in discovering something new.
Ingredient selection becomes particularly important in this process. Different Asian cuisines rely on distinct herbs, spices, sauces, fermented ingredients, stocks and cooking techniques. Understanding how these components work together allows chefs to preserve the character of a dish while adapting its presentation or format for a hotel dining environment.
For culinary teams, the challenge is ensuring that innovation does not dilute the identity of the cuisine. Regional dishes can add depth to a menu, but they also require appropriate sourcing, preparation and staff knowledge.
A successful restaurant concept ultimately depends on what happens behind the scenes. Menu development has to be supported by recipe standardisation, kitchen training, ingredient management and coordination between culinary and service teams.
This becomes especially relevant when a hotel operates multiple restaurants or introduces cuisine-specific menus through food festivals, chef residencies or limited-time experiences. Consistency across every service becomes essential to maintaining guest expectations.
Chef leadership therefore extends beyond creating dishes. It involves translating a culinary concept into repeatable kitchen processes while managing food quality, preparation time, wastage and service requirements.
For hotels, introducing Asian cuisine is not simply about adding popular dishes to a menu. The concept has to work within the realities of hotel operations, including procurement, staffing, equipment, food costs and guest demand.
This creates a space where chefs have to balance culinary intent with commercial considerations. A dish may be technically authentic, but its success within a hotel restaurant also depends on whether the kitchen can source the right ingredients, train the team and execute it consistently during busy service periods.
The growing interest in regional Asian cuisines also gives hotels opportunities to build experiences around food rather than relying only on static menus. Chef-led dinners, regional food festivals, tasting menus and specialised restaurant concepts can introduce guests to specific culinary traditions while creating additional F&B touchpoints.
As dining preferences evolve, Asian cuisine offers hotel restaurants a broad canvas for culinary development. Its regional diversity allows chefs to explore different ingredients and techniques while giving hotels opportunities to refresh their restaurant concepts and dining experiences.
The longer-term opportunity, however, lies in finding the right balance between authenticity, creativity and consistency.
For hotel kitchens, the success of an Asian-inspired F&B strategy may ultimately depend less on how many dishes appear on a menu and more on how effectively the culinary team understands, executes and communicates the food it serves.
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Published on November 13, 2026
Faasos, a food brand from Rebel Foods, has introduced its Paratha Burger range, combining the familiar format of a burger with the flaky, layered texture of lachha paratha. Available across 20 cities in India from November 12, 2026, the launch gives a distinctly Indian interpretation to a globally popular fast-food favourite.
Instead of conventional burger buns, the new range uses lachha paratha as its outer layer, enclosing flavourful patties, generous fillings and indulgent sauces. Described by the brand as having a “flaky outside, freaky inside” format, the product is positioned as a loaded burger experience rather than a wrap, roll or stuffed paratha.
The range features six vegetarian and non-vegetarian options across three flavour profiles: Teriyaki, Chipotle and Hot Garlic.
The non-vegetarian selection includes Teriyaki Chicken Dynamite, Chipotle Chicken Blast and Hot Garlic Chicken. The vegetarian options are Teriyaki Paneer Dynamite, OG Chipotle and Hot Garlic Manchurian.
Commenting on the launch, Mohit Mahajan, AVP – Marketing, Rebel Foods, said, “At Rebel Foods, product innovation is about finding new ways to make familiar food formats exciting for consumers. With the Paratha Burger, we have brought together the flaky, layered goodness of Indian lachha paratha with the bold, globally inspired flavours of a burger. The idea was to create something that feels familiar yet new, combining the comfort of a desi favourite with the indulgence of a loaded burger. The pilot across Mumbai and NCR is helping us understand the consumer response to the flavours that resonate the most with them. Our focus remains on expanding our offerings and bringing exciting food experiences to consumers across India.”
The flavour combinations range from the sweet and savoury notes of Teriyaki to the smoky profile of Chipotle and the sharper, more pronounced flavours of Hot Garlic. The concept builds on the appeal of familiar food formats while introducing new textures and internationally inspired flavour combinations.
Customers can order the Faasos Paratha Burger at a promotional price of ₹169. The launch also includes Buy One Get One (BOGO) offers and specially curated combos.
The introduction of the Paratha Burger adds another format to Faasos' menu innovation efforts, bringing together an Indian flatbread and the structure of a burger. The range also reflects the brand's approach of adapting familiar food experiences through new combinations of ingredients, textures and flavours.
By Manu Vardhan Kannan
Published on November 12, 2026
Tropika Brewing Co. is bringing Mexican-inspired flavours to Bengaluru with Mexican Fiesta, a special culinary showcase featuring a selection of dishes, charcoal-grilled specialities, desserts and tequila-led cocktails. The experience celebrates bold flavours and fresh ingredients through a specially curated menu.
The menu features a mix of vegetarian and non-vegetarian dishes, including Asado Corn Cob, crispy empanadas, Goat Nihari Birria Tacos, Chipotle Bowls, Quesadillas and Chimichangas. Guests can also explore a dedicated live grill serving Chipotle Honey BBQ Wings, Mexican Chorizo Grill and Serrano Paneer Skewers.
For dessert, the spread includes Flan Napolitano and Churros Sundae, offering a sweet finish to the meal. The beverage selection adds to the experience with tequila-led cocktails such as Mexican Sour, Paloma Cerveza, El Picante and Sol de Jalisco.
Bringing together Mexican-inspired dishes, smoky grilled preparations and refreshing cocktails, Mexican Fiesta offers guests a lively dining experience at Tropika Brewing Co. in Marathahalli, Bengaluru. The menu is available from 12:00 PM onwards, inviting guests to explore a range of flavours inspired by Mexican cuisine.
Event Details:
Event: Mexican Fiesta
Venue: Tropika Brewing Co., Marathahalli, Bengaluru
Timings: 12:00 PM onwards.
Katha Coffee is bringing childhood memories to the table with its special Bachpan Menu, a playful selection of café creations inspired by familiar treats and flavours. Available at its Gachibowli and Banjara Hills outlets in Hyderabad, the menu celebrates the little joys of growing up through a range of nostalgic food and beverage options.
The menu features a mix of sweet treats and beverages, including the Oh So Ferroo Diner Pancake, Jim Jm Cinnamon Roll and Jim Jm Frappe. Guests can also enjoy the Oh So Alpenli*be Latte, Oh So Ferroo Latte and the uniquely named Rasna Espresso, each adding a playful touch to the café experience.
With familiar flavours presented in a café-style format, the Bachpan Menu aims to bring back memories of carefree childhood days while offering guests something different to enjoy during their visit.
The menu is available at Katha Coffee & Bakehouse in Gachibowli, located on DLF Road, and its Banjara Hills outlet on Road Number 3, Hyderabad. Through this special offering, the café invites guests to revisit their favourite childhood flavours and enjoy them in a new way.
Offering: Bachpan Menu at Katha Coffee
Venue 1: Katha Coffee & Bakehouse, Gachibowli, Sy. No. 111, 1-47/2, Door No. A/1, DLF Road, Gachibowli, Hyderabad, Telangana – 500032
Venue 2: Katha Coffee & Bakehouse, Banjara Hills, 8-2-351, Road Number 3, Green Valley, Banjara Hills, Hyderabad, Telangana – 500082
Availability: Ongoing.
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