FOOD & HOSPITALITY JULY 2025 DIGITAL MAGAZINE

VOL 4

ISSUE 6

FOOD & HOSPITALITY GOA’S PREMIER FOOD & HOSPITALITY MAGAZINE

JULY 2025

COVER STORY

SWIPE. TAP. EAT. REPEAT.

From cloud kitchens to five-star deliveries, groceries to gourmet desserts, how Goa’s dining culture is shifting from the table to the touchscreen

FOOD DELIVERY

CONTENTS 06 EDITOR’S NOTE

FEATURE

08 THE TEAM

36 THE FOOD ISN'T FAKE But Everything Else Might Be

INDUSTRY BUZZ 40 GOA ON A PLATE How the State's Food Scene Keeps Reinventing Itself

10 HOLIDAY INN GURGAON NH8 Where Corporate Meets Comfort, and Style Meets Serenity

12 LAZY SUNDAYS AT TAJ CIDADE DE GOA Reinventing the Brunch Experience with Joy, Community & Culinary Craft

COCKTAILS & CUISINE WITH ADITI 44 SPIRIT OF THE MONSOON Rain-Soaked Cocktail Traditions Across Cultures

14 TAJ NAMED WORLD'S STRONGEST

HOTEL BRAND 2025 A Global Benchmark for Indian Hospitality

EXECUTIVE SPEAKS 48 FROM CHEMISTRY TO COMPLIANCE

FOODIES DELIGHT

How Cressida Saldanha Is Redefining Hygiene in Goan Hospitality

16 THE AESTHETIC OVERLOAD Why People Have Started to Care More About Vibe Than Food

20 DEATH OF MENU CARDS Welcome to the Era of QR Code Cuisine

FOOD & HEALTH 52 EATING BY THE CLOCK Why Meal Timing Matters More Than You Think

COVER STORY

56 DECODING CRAVINGS What Your Food Cravings Say About You

24 SWIPE. TAP. EAT. REPEAT. How Goa’s dining culture is shifting from the table to the touchscreen

SUSTAINABILITY 60 NO MORE MINI BOTTLES The War Against Waste in Hotel Bathrooms

INCREDIBLE KITCHEN 32 SPICED LEMONADE WITH MINT

TRAVEL TALES

& ROASTED CUMIN

34 CURD RICE WITH POMEGRANATE & TEMPERED MUSTARD

64 ZIRO – Where Stillness Sings Its Song

© All rights are Reserved. Reprinting, publishing whole or part without obtaining the express written permission of editor and publisher is strictly prohibited. All the images unless otherwise indicated are used for illustration purpose only. In case you feel that any image/s or content/s should not be there / needs due credits / having copyrights, you may please immediately inform the same to the editor/publisher in written format, the needful will be done in the following issue.

To err is human. Although we take due care while publishing the magazine to ensure it is free of any mistakes, any omissions or errors are entirely unintentional. In case you find any erroneous photographs, language, missing credits or anything else published incorrectly, please feel free to bring it to our notice. We believe in publishing matters that catch our readers' attention and at the same time impart information. We hope all our readers appreciate the content and help us make this publication even better and more useful.

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FOOD & HOSPITALITY | JUNE 2025

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EDITOR’S NOTE Hello, dear readers!

There’s something about this time of year that feels like the world is both wide awake and still in dream mode. The rains haven’t completely left us – the skies still flirt with grey and green, the breeze still carries the scent of wet earth and blossoming vines, and evenings still call for warm drinks and quiet moments. It’s a season that slows us down, but not in a sleepy way – in a thoughtful, intentional way.

This rhythm of slowness, oddly enough, tends to spark something new. Ideas flow a little differently, cravings shift, routines adjust, and even our conversations around food begin to change. Maybe it’s the weather or maybe it’s the anticipation of what’s next – festival season, tourist season, wedding season. Everything is just about to start buzzing again, and yet right now, we’re in this beautiful space between.

And that in-between space has its own kind of magic. It’s when new menus are being tested, kitchens are quietly busy, and cafes begin prepping for the early footfall. Home kitchens, too, begin to evolve – with warmer meals, richer aromas, and a little more indulgence. There’s comfort in cooking right now, but also curiosity. We’re not just feeding ourselves, we’re trying, experimenting, and discovering.

In the world of food and hospitality, these months hold opportunity. To create new experiences, to revive old traditions with a twist, to connect with people in deeper, more meaningful ways. Whether it's through a slow-simmered broth, a drink that tells a story, or a space that invites community, everything feels a little more personal right now. Less about rush, more about feeling.

ADITI MALHOTRA MANAGING EDITOR

And perhaps that’s what this issue is really about. Tuning in to what we eat, how we host, how we gather, how we rest, and how we celebrate. The quiet before the storm, the build-up to brighter lights and fuller tables.

LEARNING TO SLOW DOWN, ONE SEASON AT A TIME

We hope this month’s read keeps you company in this season of slow awakenings.

Until next time, Cheers With love and light, Aditi

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THE TEAM Editor in Chief & Publisher Rajesh Ghadge rajesh@rajeshghadge.com

Managing Editor Aditi Malhotra aditi@foodandhospitality.org

Contributors Sunil Malhotra Armaan Malhotra Aakash Ghadge Gauri Ghadge Niharika Sachdeva Saloni Pai

Design & Layouts GPDM - A Media Company info@goaprism.com

Photography Tanmayee Masurkar Gauri Ghadge Aakash Ghadge

EDITORIAL OFFICES 2nd Floor, Udyog Bhavan, Opp Azad Maidan, Panaji,Goa-403001 +91 8999085172 | info@foodandhospitality.org

SUBSCRIPTIONS & ADVERTISEMENTS 2nd Floor, Udyog Bhavan, Opp Azad Maidan, Panaji,Goa-403001 +91 8999085172 | info@foodandhospitality.org The Magazine is Published by GOA PRISM DIGITAL MEDIA Rajesh Ghadge, 2nd Floor, Udyog Bhavan, Opp Azad Maidan, Panaji,Goa-403001 RNI - GOAENG/2020/00441 www.fnhmag.com

Cover Photo Credits Rajat Prabhu @thedarkphoenixstudio

Stock Images Credits Image by Freepik

Published & Owned by GOA PRISM DIGITAL MEDIA, and Published at 2nd Floor, Udyog Bhavan, Opp Azad Maidan, Panaji Goa. 403602. India. Editor & Publisher: Rajesh Ghadge

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INDUSTRY BUZZ

HOLIDAY INN GURGAON NH8 Where Corporate Meets Comfort, and Style Meets Serenity

In the vibrant sprawl of Gurugram's buzzing business district, one hotel is redefining what it means to “check in and chill out.” Welcome to Holiday Inn Gurgaon NH8, an urban escape for the discerning traveller—where business travellers find ease, city-dwellers discover their perfect staycation, and leisure seekers encounter a seamless blend of comfort and class.

Perfectly positioned off the NH8 and Dwarka Expressway, the property is a rare gem—offering proximity to major corporate hubs and airport access, while cocooning guests in a world that feels miles away from the chaos outside.

Location is everything in hospitality, and this address nails it.

Just minutes away from Indira Gandhi International Airport, Cyber City, Udyog Vihar, and South Delhi, the hotel is a hotspot for jet-setters and corporate movers. But what sets it apart is its ability to create a buffer from the city's non-stop energy.

Want to reconnect with nature? A quick drive gets you to Aravali Biodiversity Park, Sultanpur National Park, or Damdama Lake—perfect for guests who want to breathe deeper and explore beyond the boardroom.

With 137 contemporary rooms and suites, Holiday Inn Gurgaon NH8 makes an immediate impression. Styled with clean aesthetics, neutral tones, and soft lighting, the rooms balance functionality with indulgence.

Whether it's the ergonomic workstations for digital nomads, the pillow menu for custom comfort, or the seamless high-

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speed Wi-Fi, every detail has been curated for ease and elegance. Guests can choose to plug in—or unplug entirely—with 24×7 in-room dining, plush bedding, and intuitive touches that make each stay personal.

Hospitality today is incomplete without culinary storytelling—and The Palate delivers it in style.

The hotel's all-day dining venue is bright, elegant, and welcoming, designed for both formal bites and relaxed brunches.

The morning buffet is a feast of diversity—South Indian favourites, continental classics, live egg stations, and fresh bakes set the tone. The à la carte offerings span the globe, from traditional North Indian fare to contemporary Western cuisine, each plated with precision and flair. It's the kind of dining that turns guests into regulars.

Understanding the modern traveller's lifestyle, Holiday Inn Gurgaon NH8 prioritises wellness without compromise. The 24-hour fitness centre is fully equipped for serious workouts, while those seeking quietude will appreciate the calming room ambiance and in-room tea rituals with views of the city skyline.

For business guests, the property houses 6,600 sq. ft. of event and meeting space, ideal for MICE activities, strategy offsites, or product launches. Advanced AV systems and a dedicated events team ensure every gathering is smooth, productive, and memorable.

What makes this property ideal for the hospitality industry to watch? It's how it blends leisure with business, style with functionality, and corporate convenience with personal warmth. This is not just a hotel—it's a lifestyle hub for urban India's evolving audience.

As more travellers look for micro-getaways that don't compromise on luxury, Holiday Inn Gurgaon NH8 is emerging as a favourite for both long weekends and last-minute escapes.

In a landscape saturated with cookie-cutter hotels, Holiday Inn Gurgaon NH8 stands out for its thoughtful design, intuitive service, and commitment to hybrid hospitality. It understands that today's guests expect more than a place to stay—they want an experience that rejuvenates and reconnects.

For hospitality professionals, this is a case study in how to blend location, design, cuisine, and service to create a destination that appeals across segments—from corporate clients to leisure guests, and everyone in between.

Holiday Inn Gurgaon NH8 isn't just a stopover—it's a signature of what smart urban hospitality should look like in modern India.

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INDUSTRY BUZZ

LAZY SUNDAYS AT TAJ CIDADE DE GOA

Reinventing the Brunch Experience with Joy, Community & Culinary Craft

In a landscape where Sunday brunches have become routine affairs, Taj Cidade de Goa has carved out a niche that's anything but ordinary. Their Lazy Sunday Brunch is not just another F&B promotion—it's an immersive lifestyle experience that celebrates family, flavours, and the famed Goan susegad in equal measure.

Held at the iconic beachfront property in Dona Paula, this weekly celebration transforms the hotel's lush outdoors and elegant interiors into a vibrant canvas of colour, cuisine, and connection—making it a standout hospitality activation that checks every box: family-friendly, pet-welcoming, multigenerational, and multisensory.

At the heart of this initiative is a clear hospitality trend: guests today don't just want good food—they crave meaningful experiences. Taj Cidade de Goa leans into this insight by creating a brunchscape where every element—from live music to artisanal stalls—is curated to engage guests beyond the plate.

Upon arrival, guests are welcomed into an open-air garden venue (weather permitting), where the lines between luxury and leisure begin to blur. Kids flit between arts and crafts stations, story corners, and game zones, while parents sip cocktails, participate in garden quizzes, or browse the inhouse flea market featuring local artisans and handcrafted finds.

The pet-friendly policy—complete with dedicated spaces, treats, and hydration stations—is a thoughtful inclusion that widens the guest demographic without compromising comfort.

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The brunch spread at Lazy Sundays isn't about quantity alone—it's a s h o w c a s e o f Ta j ' s c u l i n a r y craftsmanship, with a strong focus on live action stations, chef interactions, and plated creativity.

Chefs perform tableside flambeés, whip up fresh gelatos, and surprise guests with signature creations—adding theatre to the taste. The dessert zone, meanwhile, becomes a highlight in itself, doubling as a photo op and indulgence den with chocolate fountains, handcrafted confections, and Goan-inspired fusion sweets.

What elevates this brunch to an industry benchmark is the intelligent integration of F&B, music, retail, and recreation.

Beverage packages are tiered and customisable—featuring mimosa bars, craft beers, signature sangrias, and mocktails that align with both mood and menu.

Live bands rotate weekly, with performances ranging from soft jazz and acoustic folk to Goan indie ensembles—ensuring the vibe remains fresh and engaging for repeat guests.

Adding an experiential retail twist, the on-site artisan flea market brings local entrepreneurship into the hospitality fold, encouraging guests to linger, shop, and discover something new—while reinforcing the brand's support of Goa's cultural fabric.

The brilliance of the Lazy Sunday Brunch lies in its multigenerational inclusivity. It speaks to young families, retired couples, solo travellers, and even pet parents—all within a refined resort environment. By turning a weekly meal into a lifestyle moment, Taj Cidade de Goa demonstrates how modern hospitality can marry business strategy with emotional resonance.

In an era where brand loyalty is built on moments, not just services, this concept goes beyond the plate to offer shared memories—a key differentiator in today's competitive leisure market.

Event Overview Venue: Taj Cidade de Goa, Dona Paula Timing:Every Sunday|12:30 PM – 4:00 PM (weather permitting) Experience Highlights: Kids Activities | Pet-Friendly Spaces | Live Music | Live Food Stations | Flea Market Reservations: +91 832 665 9227

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INDUSTRY BUZZ

TAJ NAMED WORLD'S STRONGEST HOTEL BRAND 2025 A Global Benchmark for Indian Hospitality

In a major reaffirmation of India's growing dominance in global luxury hospitality, Taj Hotels, the crown jewel of the Indian Hotels Company Limited (IHCL), has once again been crowned the World's Strongest Hotel Brand for 2025 by Brand Finance UK in its highly regarded 'Hotels 50 2025' report.

With a Brand Strength Index (BSI) score of 92.2/100, Taj has emerged ahead of the world's most celebrated hospitality giants—earning not just accolades but admiration for its deep-rooted values, guest-centric service ethos, and resilient global brand identity.

This is Taj's fourth win at the top of this prestigious list, reaffirming its rare consistency and iconic stature in a fiercely competitive international marketplace.

The latest rankings reflect more than market success—they measure trust, recall, and emotional connect. In its home market of India, Taj boasts 97% brand awareness, 91% familiarity, and a remarkable 38% consumer preference—the highest among any hotel brand worldwide.

Speaking on the achievement, Puneet Chhatwal, Managing Director & CEO of IHCL, stated: “To be recognised once again as both India's Strongest Brand across all sectors and the World's Strongest Hotel Brand is a p o w e r f u l t e s t a m e n t t o w h a t ' Ta j n e s s ' represents—timelessness, responsibility, and excellence rooted in Indian hospitality traditions.”

He further reiterated the brand's commitment to its sustainability and inclusivity vision under the ESG+ framework, Paathya, ensuring Taj remains future-forward while staying culturally grounded.

With 134 properties across 14 countries, the Taj brand architecture spans heritage palaces, contemporary business

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hotels, beachfront resorts, wellness sanctuaries, and upscale residences. It is this unique blend of old-world elegance and modern-day luxury that fuels its enduring global appeal.

David Haigh, CEO & Founder of Brand Finance, acknowledged: “Taj's unwavering standards, social responsibility, and emotionally resonant brand equity make it the strongest hotel brand in the world for 2025. Its consistency and expansion are inspirational across sectors.”

The Brand Finance methodology evaluates brand strength through factors like marketing investment, stakeholder equity, customer perceptions, financial performance, and sustainability initiatives—criteria in which Taj has consistently excelled.

The secret to Taj's leadership is not just in design, service, or infrastructure—but in 'Tajness'—a unique service philosophy deeply rooted in Indian warmth, elegance, and heartfelt hospitality. From icons like Taj Mahal Palace Mumbai and Taj Lake Palace Udaipur, to new-age flagships and responsibly built retreats, the brand continues to balance its regal legacy with contemporary relevance.

In a world chasing trends, Taj stays authentic—nurturing cultural heritage while innovating across operations, sustainability, and guest experience. The brand's steady embrace of green hospitality, local community integration, and luxury with purpose makes it a template for modern hotel brands looking to scale responsibly.

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FOODIE’S DELIGHT

THE AESTHETIC OVERLOAD

Why People Have Started to Care More About Vibe Than Food

By Gauri Ghadge

Somewhere between a lavender-hued matcha latte and a neon-lit selfie wall, something vital was lost: the food. Not the kind that looks good on camera, but the kind that lingers in memory, the kind that makes you close your eyes and savour.

Today, cafés and restaurants increasingly resemble film sets; meticulously curated for digital validation rather than culinary pleasure. And as the design game intensifies, the dining experience quietly dilutes.

Welcome to the era of vibe over value, where “Instagrammable” is a business model, and the real flavour is often found only in the pixels.

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A WORLD BUILT FOR THE 'GRAM The modern dining landscape has undergone a striking shift. It is no longer enough for food to be delicious; it must be photogenic. And the space it is served in must be nothing short of theatrical. What was once ambience, an enhancer of the meal, has become the main course. Murals, mirror ceilings, floral swings, pastel chairs, terrazzo tables, and gold-plated cutlery dominate the scene. Dishes are engineered more for symmetry than seasoning. Even drinks arrive not in tumblers but in vintage birdcages, teacups, or glass domes clouded with dry ice.

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Every table is now a tripod waiting to happen. Cafés are built not for comfort but for content creation. In a world obsessed with aesthetic appeal, flavour has quietly slipped out of focus.

This is not an accidental evolution; it's a response to demand.

People want places that photograph well. Dining is no longer just about taste, but optics. Social currency has become as valuable as the experience itself. And so, owners design accordingly. The result? A rising breed of eateries where everything looks better than it tastes.

THE STYLE-FIRST, SUBSTANCE-LAST PROBLEM It's a subtle bait-and-switch: you're lured in by the visuals, but you leave uninspired by the food. A dish arrives adorned in edible flowers, infused with coloured foam, topped with a dehydrated citrus wheel, yet somehow, it's bland. The textures don't align, the seasoning is off, and the proportions feel designed for a still-life painting rather than human consumption.

What should be the heart of hospitality- flavour, comfort, and warmth, has been replaced by photogenic distractions. The sauce may lack complexity, but the plate is speckled with glitter. The pasta may be chewy, but the plate glows under UV lights. In this setting, disappointment doesn't just come from a poor meal, it comes from realising that the food was never meant to be eaten, only admired.

This isn't just a critique, it's a caution. As the industry leans harder into aesthetics, it risks alienating the one thing that matters most: the returning diner.

DINING AS A PERFORMANCE The shift is deeper than trends; it's cultural. Dining out has become a performative act. The plate must tell a story. The venue must reflect identity. A meal isn't consumed; it's curated. Each outing is a chance to craft a visual narrative:

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the right location, the right angle, the right caption.

And so, taste is replaced by theatre. Candlelight becomes LED. Rustic becomes faux-rustic. Plates become palettes.

Ingredients lose their roots as dishes morph into moodboards.

The performance isn't limited to design. Even the act of eating is staged, angled just so, hands poised with cutlery, dishes untouched for long minutes as phones hover above. Food is delayed, sometimes cold, before the first bite is taken, all in pursuit of the perfect post.

This visual ritual gives a false sense of satisfaction. The meal is validated not by taste, but by metrics: likes, shares, reach. The screen becomes the judge of quality.

THE PRICE OF THE ILLUSION This obsession with visuals doesn't just alter experience, it distorts value. Meals that should cost 400 are priced at 900, not because of better ingredients or technique, but because of design, branding, and influencer appeal.

You're not paying for better food, you're paying for the ability to be seen eating it.

Behind the curated aesthetics lie compromises: frozen components dressed as artisanal, synthetic syrups posing as handcrafted infusions, assembly-line dishes disguised under novelty plating. The culinary integrity is sacrificed in the name of marketability.

Worse still, consistency is rare. Many of these cafés succeed on novelty, not reputation. Return visits often reveal a drop in quality once the social media buzz fades.

WHEN GIMMICK REPLACES GASTRONOMY The deeper problem is not that these places exist,it's that they're multiplying. Real culinary skill is being overshadowed by gimmickry. Heritage recipes, slow cooking, local ingredients, and age-old techniques struggle for visibility

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against rainbow-coloured bagels and charcoal-coated desserts.

It's not that one cannot appreciate aesthetic value. Ambience does matter. Plating can elevate an experience. But when gimmicks become the centrepiece, and food is reduced to filler, hospitality loses its essence.

Even menus are curated for novelty, cotton candy cappuccinos, syringes of chocolate sauce, and burgers dyed pink or blue. These aren't culinary innovations; they're props.

And like most props, they're discarded once the novelty wears off.

WHAT WE'RE REALLY CRAVING Beneath all the neon lighting and curated corners, people are hungry for something real. An increasing fatigue is visible, diners who fall for the glamour but leave with dissatisfaction.

Reviews that praise the décor but critique the menu.

Influencers who admit to “one-time-only” visits. The cracks are showing.

There's a growing awareness that aesthetic appeal is not equal to value. Many are now seeking the forgotten pleasures: a meal that surprises the tongue, not just the eye; a place where hospitality feels human, not staged; a dish that doesn't need a caption to feel memorable.

Authenticity, long pushed to the margins, is clawing its way back. There's a quiet movement towards simplicity. Honest flavours. Familiar warmth. Dishes that nourish instead of dazzle. Cafés that focus less on flower ceilings and more on consistent quality. It's not a revolution, but it's a much-needed reset.

BEYOND THE AESTHETIC: RECLAIMING THE TABLE The aesthetic overload is a reflection of a world in love with illusion. We've traded aroma for ambience, depth for decoration, and food for filters. But even in the loudest, most 18

curated spaces, there's still a moment when the fork touches the tongue, that nothing but truth can survive.

IN THAT MOMENT, TASTE WINS. OR IT DOESN'T. It's time for cafés and restaurants to ask a fundamental question: when the lights go off, the reels stop rolling, and the cameras are put away, what's left? If the answer isn't flavour, hospitality, and experience, then perhaps the concept was never built to last.

Let the vibes be beautiful. But let the food speak louder. Let every plate not just look good, but be good. Because trends fade. But taste stays.

And in the end, the most beautiful thing a restaurant can serve isn't just a photo opportunity. It's a meal worth remembering.

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FOODIE’S DELIGHT

DEATH OF MENU CARDS Welcome to the Era of QR Code Cuisine

By Gauri Ghadge

There was a time when the first touch of the dining experience was not the food itself, but the menu. Bound in leather, embossed in gold, or printed on rustic handmade paper, it set the tone for what was to come. It was tactile, deliberate, and deeply human. But that era has ended.

Today, at most restaurants, the menu has vanished from the table. In its place: a 1.5-inch black-and-white square pasted near your plate. You're handed not a menu, but an instruction: “Please scan the QR code to view our offerings.” In that simple gesture lies a transformation far deeper than convenience. It has quietly rewritten how we interact with food, space, and each other.

Welcome to the age of QR code cuisine, where the menu no 20

longer speaks to you; it just loads.

A PANDEMIC PIVOT THAT BECAME PERMANENT QR codes in restaurants began as a health safeguard during the COVID-19 pandemic. With physical contact discouraged, disposable or digital alternatives to printed menus became necessary. The QR code, previously underutilised in hospitality, was suddenly the hero of hygiene.

But what started as a temporary fix became a long-term fixture. According to the 2023 Global Restaurant Tech Index, over 80% of mid- to high-end restaurants in Indian metros have now adopted QR-based menus as their default. And not just because they're safer, they're cheaper to maintain, easy to update, and provide valuable insights into customer

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behaviour.

No reprinting costs. No scratched menus. No scribbled-out prices. But also, no texture, no aroma of paper, no sense of ritual. And that's where the shift starts to sting.

THE RITUAL WE DIDN'T KNOW WE'D MISS Dining out has always been about more than just food. It is an act of engagement between people, flavours, space, and anticipation. The printed menu played a central role in this ceremony. It was the first interaction, an object of pause, an invitation to explore.

With QR menus, the ritual is reduced to a scan-and-scroll mechanic. The process is silent, solitary, and often rushed.

Couples who once pored over pages together now look down into separate screens. Families pass phones around.

Conversations pause. And the dining table, once a stage for decision-making, becomes a digital terminal.

A 2022 behavioural study by the Journal of Human-Centred Design found that traditional menus increased guest conversation and ordering satisfaction by up to 35% compared to digital interfaces. QR codes, while efficient, shortened the ordering phase and reduced collective interaction. In short, we've gained speed. But we've lost soul.

A PSYCHOLOGICAL SHIFT IN THE WAY WE ORDER Printed menus evoke mood. Their design, typography, paper texture, and physicality all create a sensory build-up. They ease the diner into a mindset of indulgence and discovery.

QR menus, on the other hand, trigger the brain's digital mode, fast, utilitarian, and often impatient. You swipe, skim, and select. You're not absorbing the narrative of a menu crafted to tell a story; you're completing a task.

Most digital menus push users to “tap to expand,” collapsing

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information that used to be elegantly laid out. As a result, dishes lower on the list get ignored. A 2023 UX study in hospitality tech observed that 78% of guests only viewed the top half of QR menus before placing orders, often missing out on lesser-known but richer items.

In essence, digital menus change how we think about food.

They promote efficiency, not curiosity.

FROM HOSPITALITY TO TRANSACTION The traditional menu was more than a list; it was a point of conversation between diner and staff. A waiter could sense hesitation, recommend based on mood, and highlight a special that wasn't printed. That nuance, the soft-spoken service that defines true hospitality, is diminished when the ordering process becomes impersonal.

QR menus often remove the need for verbal interaction. In some venues, they're integrated with ordering systems, reducing the role of servers to mere runners. What was once an experience now resembles an interface. It works, but it doesn't feel like dining.

This trend doesn't just affect mood; it reshapes roles. The artistry of describing a dish, the skill of upselling through intuition, and the warmth of human guidance are all fading from the frontlines of service.

THE DATA DILEMMA Hidden beneath the slick surface of QR dining lies another shift, less visible, but equally critical: data tracking.

While static QR codes simply open a PDF or webpage, many restaurants now use dynamic digital menus powered by thirdparty platforms. These can log what you clicked, how long you viewed certain dishes, what you ordered, and even how often you return. In some cases, they ask for your number or email before revealing the menu.

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FOODIE’S DELIGHT

This kind of micro-tracking was unheard of in the world of paper menus. And while it may help restaurants personalise service, it also nudges us toward a future where every table interaction is mined, monitored, and monetised. The intimacy of choosing your meal is no longer anonymous; it's data.

ACCESSIBILITY ISN'T UNIVERSAL The QR menu assumes a lot: that you have a smartphone, that it's charged, that you have mobile data or Wi-Fi, and that you're tech-literate. While this may be true for many urban diners, it excludes others, especially the elderly, international travellers with limited roaming, or those who simply prefer analogue comfort.

Some guests are embarrassed to ask for a physical menu.

Others may struggle to read small fonts on screens or navigate cluttered layouts. What was once an inclusive, simple tool has become, for some, a barrier. This isn't progress, it's exclusion dressed in sleek UX. THE CASE FOR RECONSIDERATION Interestingly, a quiet resistance is building. Some boutique restaurants and luxury hotels are reintroducing printed menus, not as a rejection of technology, but as a statement of intentional hospitality. The menu card, in these spaces, becomes a symbol of care: curated, tactile, beautiful. It's not about nostalgia. It's about restoring a rhythm.

In fact, several fine-dining establishments now offer both options, for quick service, physical menus for those who prefer to slow down. This hybrid model respects both efficiency and emotion.Because dining isn't just a function, it's a feeling.

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SO, WHAT HAVE WE REALLY LOST? The QR menu, for all its benefits, has cost us something subtle but sacred. It's not just paper, it's presence. It's not just design, it's dialogue. The simple act of browsing a menu together, discovering a dish you'd never considered, asking the server for their favourite, it all added layers to the meal. Layers that can't be replicated through a screen.

We didn't just lose a menu card. We lost the human pace of eating out. The sense of occasion. The shared decisions. The spontaneity.

And as QR codes continue to colonise the table, the question we must ask is not whether they're efficient, but whether they're enough.

CONCLUSION: A FUTURE WORTH REWRITING Technology doesn't just change what we do, it changes how we feel. The death of menu cards isn't about digitisation alone. It's about the slow erasure of small, meaningful rituals from daily life.

Menus were never just tools. They were bridges, between the diner and the kitchen, the guest and the host, the experience and the memory. As restaurants hurtle forward into sleek, touchless, digital efficiency, perhaps it's time to pause and remember that the best meals often begin not with a scan, but with a smile and a story.

Let QR menus stay, if they must. But let us not forget the art of the menu card. Because sometimes, the difference between a good meal and a memorable one begins before the first bite, with the menu in your hands.

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COVER STORY

By Gauri Ghadge

SWIPE. TAP. EAT. REPEAT.

From cloud kitchens to five-star deliveries, groceries to gourmet desserts, how Goa’s dining culture is shifting from the table to the touchscreen 24

FOOD & HOSPITALITY | JULY 2025

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COVER STORY

Not long ago, dining out in Goa meant more than just a meal; it was an event.

Beach cafés with salty breezes, candlelit heritage houses echoing with Konkani music, bustling market-side eateries offering fish thali and fresh kokum; food was sensual, social, and slow. It was the heartbeat of a shared experience.

But today, the rhythm is digital. In Panjim, a couple scrolls through a gourmet burger menu between Zoom calls. In Mapusa, a family unboxes sushi

from a delivery-only kitchen on a rainy afternoon. In Margao, a college student orders groceries and desserts for doorstep delivery in under 20 minutes.

These aren't exceptions anymore. They are habits. They are the new normal.

Across Goa, the clink of cutlery has been replaced by the buzz of push notifications. The traditional table, once central to connection and celebration, has moved from restaurant floors to home sofas, beds, balconies, and car dashboards. Hospitality, once

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defined by warmth, waitstaff, and ambience, now flows through apps, algorithms, and real-time delivery networks.

This isn’t just a trend, it’s a tectonic cultural shift. The rise of food delivery, cloud kitchens, and quick commerce is remapping how Goans, from locals to digital nomads, eat, plan, interact, and live. And at the centre of this shift lies one revolutionary truth: we no longer wait for food. It waits for us.

FROM SLOW SEASON TO SPEED C U L T U R E : T H E G O A TRANSFORMATION Goa has always marched to its beat, especially when it came to food. The state’s culinary rhythm was once deeply tied to its tourism seasons. From October to March, restaurants would bustle with energy. Come monsoon, many beach shacks would close their shutters, chefs would take long breaks, and the state would slow down in sync with the rains.

BUT THAT ERA IS FADING FAST. The pandemic didn’t just pause dine-in culture, it rewired consumer behaviour.

Suddenly, people discovered the joy of a good meal without leaving home. And Goa, traditionally slower to adopt urban tech trends, saw an unexpected boom in digital convenience. What began as a survival mechanism has evolved into a full-blown lifestyle.

According to RedSeer’s 2023 Food Services Report, India’s online food delivery market is estimated at over 1 lakh crore ($12 billion), growing at a robust 15% CAGR, within a broader 5–6 lakh crore food services industry. While metros like Mumbai and Delhi dominate the numbers, Tier II markets, especially emerging lifestyle hubs like Goa, are now leading in adoption velocity. The reasons are plenty: rising smartphone penetration, widespread digital payment systems, higher disposable incomes, and the arrival of urban professionals relocating for remote work.

Swiggy and Zomato, which once restricted operations to central Panjim, Margao, or Baga-Calangute belts, now serve pockets like Porvorim, Mapusa, Ponda, and parts of South Goa’s WWW.FNHMAG.COM

interiors. Quick commerce platforms: Zepto, Instamart, Blinkit, have spread into high-density residential areas, offering everything from Ice cream to puja essentials in under 15 minutes.

Seasonality, which once dictated when restaurants opened and closed, is no longer relevant. Today, it is demand, consistent, algorithmically visible, and round-the-clock, that decides when kitchens run. Whether it’s a Tuesday brunch or a stormy Saturday night, Goa is now always open for business.

Even legacy restaurants that once survived on tourist footfall are adapting. Menus are being reformatted for packaging. Kitchens are running during off-season months.

Delivery windows are optimised using analytics. The new customer isn’t just the traveller — it’s the tech-native, convenience-first, home-bound diner.

And they’re always hungry.

THE RISE OF THE INVISIBLE KITCHEN Step behind the scenes of Goa’s evolving food scene, and you’ll discover something curious: the hottest new restaurants in town don’t have tables, chairs, or waitstaff. They exist only on your screen, in food delivery apps, on Instagram, or through WhatsApp menus. These are cloud kitchens, the invisible, delivery-only culinary engines powering the digital food boom.

Cloud kitchens, also known as ghost or dark kitchens, are commercial cooking facilities designed to prepare food exclusively for delivery. As of 2023, India had over 3,500 such kitchens, and this number is expected to double by 2025, according to Inc42. Goa, although smaller in scale, is becoming a fertile ground for this low-overhead, high-agility model.

In Goa’s suburbs and residential bylanes, you’ll find passionate home chefs turning spare rooms into prep stations. You’ll find ex-hoteliers building three-brand kitchens out of a single garage. You’ll find entrepreneurs managing five menus from one location, a biryani brand, a Thai noodle corner, a Goan comfort bowl label, and a vegan dessert line, all operating virtually, all thriving.

The model is simple: rent a small space, WWW.FNHMAG.COM

skip the frills, focus on high-quality food, build a digital identity, and partner with platforms like Swiggy, Zomato, or Thrive. For many, this also means creating seasonal brands — monsoon-only comfort food menus, Diwali-specific thalis, or fusion experiments for tourist months.

For the consumer, it’s a win-win. You’re no longer limited to what’s around the corner. With one swipe, you access a curated, evolving universe of cuisines, all tailored for delivery, all optimised for FOOD & HOSPITALITY | JULY 2025

speed, all packed for quality retention.

The aesthetic of dining out has been replaced by the efficiency of eating in.

But more importantly, this shift represents a philosophical pivot. We are no longer choosing restaurants based on ambience; we are choosing them based on rating, packaging, reheating ease, and even influencer reviews. For Goa, a state once defined by hospitality-rich, sit-down meals, this signals a radical reimagining of what a “restaurant” even means.

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COVER STORY

CONVENIENCE OVER CONNECTION? RETHINKING HOSPITALITY In the golden age of Goa’s dining culture, restaurants weren’t just places to eat, they were spaces of connection. Chefs knew regulars by name. Servers remembered how you liked your sorpotel. A quiet meal by the sea could turn into a three-hour conversation with strangers-turnedfriends. Hospitality was tangible, in the warm smile of a host, the clink of glassware, and the personal anecdotes woven into every dish.

But in the age of tap-to-order and scroll-to-eat, that intimacy is fading.

Today, a fine-dining restaurant may see fewer footfalls, not because its food has changed, but because its audience has. Diners are no longer seeking a night out. They’re seeking efficiency.

Between hybrid work schedules, Netflix

binge nights, unpredictable weather, and simple exhaustion, the choice to stay in has become the default.

For restaurateurs who’ve spent decades crafting ambience, from teakwood interiors to live jazz evenings, the shift feels disorienting. A question looms: Is it worth investing in experience when experience has been replaced by expedience?

Many are adapting. High-end restaurants are now designing delivery boxes like gift hampers, elegant, ecofriendly, layered with QR codes linking to plating tutorials, wine pairing notes, or even Spotify playlists curated by the chef. Others offer “phygital” experiences — virtual chef interactions, live-streamed kitchen tours, or ARenhanced menus that transform your dining room into their signature space.

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Yet the emotional toll persists. Can hospitality, an industry built on presence, warmth, and service, truly survive without the human element?

Can an algorithm replicate the reassurance of a host telling you, “Don’t worry, we’ll take care of it”?

Perhaps the question isn’t whether technology will replace hospitality. It’s whether we’ll let it.

In Goa, the answer may lie in the middle. Restaurants here aren’t just delivery points; they are cultural institutions. The challenge now is to preserve that spirit in a world that values convenience above all else.

GOURMET IN A BOX: QUALITY IS THE NEW QUANTITY Once upon a time, food delivery came with low expectations: limp fries, lukewarm pizza, and rice that had clearly been microwaved twice. But WWW.FNHMAG.COM

today, the story has flipped. Delivery isn’t the compromise, it’s the indulgence. And in Goa, where discerning palates meet a rising wave of high-end consumers, gourmet delivery has officially arrived.

Think beyond biryani and burgers.

Imagine artisanal sourdough with beetroot hummus, truffle risotto delivered in heat-retaining clayware, or a monsoon-themed tasting menu complete with feni-cured prawns and kokum jus, all boxed with biodegradable finesse and handwritten notes.

Across Goa, a new league of premium delivery-first brands is thriving. These aren’t just restaurants adapting to delivery; they’re businesses built for it.

With menus designed for travel, packaging engineered for heat control, and branding focused on luxury, they’re redefining what it means to “eat in.”

Take, for example, Swiggy’s “Gourmet” vertical, which now includes curated collections from top-tier restaurants across metros. In select locations, Goa residents can order famed biryanis from Mumbai, artisanal desserts from Bangalore, or ramen from Delhi, delivered within 24–48 hours via temperature-controlled packaging, subject to availability.

Locally, delivery brands are innovating too. Some collaborate with wellness resorts to craft gluten-free or ayurvedic meal boxes. Others design exclusive pop-up menus for gated communities and villa stays, offering private chef curation minus the chef’s physical presence. And during the monsoon, Goa’s culinary creatives unleash a flood of fusion; tambdi bhaji ravioli, coconutjaggery soufflé, or sushi rolls with rechado mayo.

This isn’t fast food. This is fast, fine food, a hybrid where quality meets convenience, and where you don’t have to leave your home to taste something unforgettable.

For NRIs, second-home owners, and remote-working professionals now calling Goa home, this is not just a service; it’s a lifestyle. The ability to entertain guests, enjoy Michelin-level

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meals, or indulge in exotic cuisine without navigating traffic or weather is not just a luxury. It’s empowerment.

And for Goa’s chefs, it’s a challenge.

The box has become the new plate. And that box must now carry not just the food, but the brand, the experience, and the story.

QUICK COMMERCE: MORE THAN JUST FOOD If food delivery transformed how Goans eat, quick commerce is redefining how they live.

Groceries, snacks, artisanal desserts, daily essentials, fresh produce, supplements, all are now available at your doorstep in 10 to 20 minutes, sometimes faster than you can boil a kettle of water. Welcome to the world of q-commerce, where impulse meets instant gratification, and Goa is the newest frontier.

With platforms like Zepto, Swiggy Instamart, and Blinkit expanding rapidly across urban and semi-urban Goa, the idea of planning grocery trips is becoming outdated. Want Thai curry at 11 pm? Blinkit has galangal, coconut milk, and basil. Hosting surprise guests on a rainy afternoon? Zepto can deliver wine, cheese, chips, and ice in minutes.

Need a birthday cake in Mapusa or candles in Candolim? Just tap.

According to Statista, India’s quick commerce market is set to grow 10X between 2021 and 2025, reaching an estimated $5 billion valuation. And Goa, with its mix of tourists, urban professionals, remote workers, and second-home owners, is an ideal microcosm for testing and thriving.

But this isn’t just about cravings, it’s about convenience as a lifestyle. Hosts now restock perishables during parties.

Wellness influencers get organic smoothie kits delivered daily. Event managers use q-commerce to order last-minute floral décor or emergency mints. Even villas in remote locations like Assagao or Aldona are now part of a real-time, just-in-time supply chain.

Restaurants are tapping in, too.

Kitchens running low on ingredients during peak hours are placing midservice orders to stay afloat. Boutique

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cafés use quick commerce to experiment with trending products, whether it’s matcha, oat milk, or speciality chocolates.

What used to be a pantry list is now a stream of micro-purchases, snack by snack, ingredient by ingredient, impulse by impulse. And for many consumers, this speed is no longer a novelty. It’s an expectation.

But there's a flip side: increased packaging waste, plastic consumption, and carbon emissions due to hyperlocal delivery runs. While q-commerce is efficient, it must now grapple with questions of sustainability, ethics, and long-term balance, especially in a place like Goa, where environmental consciousness runs deep.

WHO’S ORDERING? CHANGING DEMOGRAPHICS OF GOA’S APPEATERS To understand this transformation, we must understand who’s driving it.

Because Goa’s food delivery ecosystem isn’t powered by one kind of consumer, it’s a mosaic of lifestyles, generations, and expectations.

Remote workers & digital nomads Post-pandemic, Goa emerged as a hotspot for professionals fleeing city stress in favour of palm trees and Wi-Fi. These tech-savvy individuals brought with them urban consumption habits, frequent app ordering, niche food preferences, health-focused diets, and a demand for flexibility. For them, food delivery isn’t an occasional indulgence; it’s built into the rhythm of their remote workday.

Young locals and students With increasing affordability and wider reach, Swiggy and Zomato have become a norm among college-goers and young locals. Instead of canteen lunches or mom’s tiffin, many prefer browsing menus for budget combos, late-night biryanis, or trending desserts.

Loyalty programs, flash sales, and gamified discounts further hook this demographic.

Tourists and short-stay travellers Not all visitors want to dine out every meal. Many Airbnb guests, especially those with kids or packed itineraries,

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COVER STORY prefer to “stay in” and order food after a long day of sightseeing. The convenience of having curated local meals delivered without navigating unfamiliar roads is a huge plus.

Elderly residents & second-home owners Thanks to improved digital literacy and concierge-driven lifestyles, even Goa’s older population — especially those with second homes in gated communities- are embracing appbased ordering. For them, food apps offer independence, ease of access, and safety, especially during monsoons or post-pandemic caution.

The result? A delivery market that is no longer limited to Friday-night cravings or working couples. It now serves Goa’s entire demographic pyramid, from Gen Z to Gen X, from tourists to lifelong locals.

This diversification has led to aroundthe-clock demand. Breakfast menus are booming, midnight snacks are trending, and even mid-afternoon snack windows are monetised. For food businesses, this means recalibrating operations, shifting from “meal slots” to continuous availability. The kitchen never sleeps, because neither do the users.

THE FALLOUT: WHAT’S AT STAKE FOR TRADITIONAL BUSINESSES? While the rise of food delivery and qcommerce has unlocked unprecedented reach and revenue for many, it has also stirred deep anxiety among traditional hospitality players, especially in a place like Goa, where dining is cultural currency.

Commission Cuts Aggregator platforms like Zomato and Swiggy charge anywhere between 20% to 35% per order, significantly cutting into restaurant margins. For small cafés and legacy eateries already dealing with rising ingredient costs, inconsistent footfalls, and staffing expenses, these commissions can be the difference between profit and survival.

Brand Dilution Food, when dined in, is an orchestrated experience. From plating to ambience,

every detail adds to brand perception.

But in a delivery ecosystem, restaurants lose control over packaging quality, presentation, temperature, and even timeliness, all of which can damage their reputation if not handled perfectly. A gourmet meal can arrive lukewarm and late, costing a loyal customer.

Job Displacement With fewer in-house diners, many restaurants have reduced their onground staff, including servers, hosts, and support teams. The move toward tech-enabled ordering and deliveryonly models has led to job insecurity for hospitality workers, many of whom relied on personal interaction, tips, and consistency for their livelihood.

Environmental Strain Every order placed means packaging, containers, cutlery, bags, and insulation wraps. Despite growing efforts to switch to eco-friendly materials, singleuse waste has surged, contributing to pollution in Goa’s fragile ecosystem.

For a state that battles plastic bans and monsoon flooding, the mounting waste from food apps is a rising concern.

Dependence on Algorithms Perhaps most worryingly, restaurants now find themselves at the mercy of ranking systems, keyword optimisation, and customer reviews, all filtered through the opaque algorithms of delivery platforms. A drop in visibility can sink a business. Five-star service inhouse means little if the app doesn’t show your listing on page one.

The landscape, once built on flavour, loyalty, and location, now runs on visibility, volume, and velocity. And many restaurateurs, particularly legacy businesses built on old-school hospitality, are struggling to keep up.

That’s why there’s growing demand for fairer revenue-sharing models, transparent data access, green packaging standards, and platform accountability. The food delivery ecosystem must evolve not just to feed consumers, but to sustain creators, the chefs, staff, and establishments that bring food to life.

WHERE DOES GOA GO FROM HERE?

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Goa now stands at a culinary crossroads. On one hand lies the irresistible force of digital dining, fast, efficient, algorithmic, scalable. On the other hand, the irreplaceable soul of traditional hospitality, slow, personal, immersive, and human.

The delivery boom has brought with it access, affordability, innovation, and entrepreneurial opportunity. It has enabled a generation of home chefs, food artisans, and micro-brands to reach audiences once out of reach. It has given consumers more choices than ever before, often right at their fingertips. It has also made gourmet food democratic, no longer the privilege of those who can drive to a high-end restaurant.

But in the rush to innovate, something risks getting lost: the magic of hospitality.

Dining, at its heart, is a communal act.

It’s the laughter shared over a Goan fish thali, the flirtation across a table at a beach shack, the warmth of a waiter who knows your name, or the comfort of returning to a restaurant that feels like home. These moments don’t come with QR codes or promo codes. They are built with time, trust, and presence.

The future of food in Goa, then, must not be a tug-of-war between old and new. It must be a synthesis, a harmonious blend where tech meets tradition, where cloud kitchens support culture, and where convenience doesn't come at the cost of connection.

Restaurants must continue to innovate through storytelling, hybrid spaces, direct-to-consumer platforms, and immersive experiences. Platforms must support sustainability, fair margins, and ethical operations. And consumers must remain mindful, choosing not just what’s fast, but what’s meaningful.

Goa, with its storied culinary heritage, rich cultural fabric, and spirit of susegad, is uniquely positioned to lead this change. Not just as a market that follows national trends, but as a thought leader in mindful, soulful, sustainable digital dining.

Because sometimes, a swipe delivers dinner.

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INCREDIBLE KITCHEN

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SPICED LEMONADE WITH MINT & ROASTED CUMIN

By Aditi Malhotra

This is no ordinary nimbu paani. A spiced take on the classic Indian lemonade, this drink uses roasted cumin and fresh mint for a refreshing, zesty cooler that balances tang and spice. Perfect for sunny afternoons or as a non-alcoholic starter to any meal.

INGREDIENTS Juice of 2 lemons 2 tbsp sugar or jaggery (adjust to taste) 1/2 tsp roasted cumin powder Pinch of black salt Fresh mint leaves (a small handful) Chilled water (or soda) – about 2 cups Ice cubes

Method F F F

In a mixing jug, muddle mint leaves lightly with sugar.

Add lemon juice, roasted cumin, black salt, and water. Stir well.

Strain into glasses, add ice, and garnish with mint or lemon slices

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INCREDIBLE KITCHEN

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CURD RICE WITH POMEGRANATE & TEMPERED MUSTARD

By Aditi Malhotra

Comfort food meets summer freshness. This South Indian staple gets a fruity twist with pomegranate pearls that add a burst of sweetness and crunch. It’s light, cooling, and easy on the stomach—just the kind of dish that feels like a hug in a bowl.

INGREDIENTS 1 cup cooked rice (cooled) 1/2 cup thick curd (yogurt) 1/4 cup milk (to adjust consistency) 1/4 cup pomegranate seeds 1 tsp mustard seeds 1 green chilli, chopped 5–6 curry leaves 1 tsp grated ginger Salt to taste 1 tsp oil

Method Mash the rice lightly and mix with curd and milk until creamy. Add salt.

In a small pan, heat oil. Add mustard seeds, let them splutter. Add green chilli, curry leaves, and ginger. Sauté for 30 seconds.

F Pour the tempering over the rice-curd mix. Stir gently.

F Top with pomegranate seeds. Chill and serve

F F

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FEATURE

THE FOOD ISN'T FAKE

But Everything Else Might Be

By Gauri Ghadge

Step inside the modern restaurant, where the meal is real, but the world around it is algorithmic. You sit down at a table that feels perfectly styled, soft light bouncing off matte concrete walls, a curated playlist hums in the background, and the centrepiece arrangement is impossibly symmetrical. A server glides up, but something is off. It's not a person, it's a robot in uniform. There's no menu on the table. Instead, a QR code nudges 36

you into an augmented world where dishes appear as 3D holograms above your plate. The artwork on the walls? AI-generated. The greeting message?

Synthesized.

The food arrives, warm and real. But everything else, from the ambience to the attention, has been crafted by code.

Welcome to the future of dining, where the taste is traditional, but the experience is anything but. The

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ingredients are natural. The illusions are not.

THE DIGITAL TAKEOVER OF THE DINING TABLE In a time when every industry is racing toward automation, restaurants, long celebrated as the last bastions of human warmth, are quietly succumbing to the same transformation. The integration of AIgenerated art, augmented reality (AR) menus, robot servers, and machine-curated ambience is turning hospitality into an experience of controlled illusion.

According to the 2024 Deloitte Global Hospitality Tech Report, over 43% of upscale restaurants in metro cities worldwide have adopted immersive digital tools. In India, cities like Mumbai, Delhi, and Bengaluru are seeing a rise in restaurants deploying robot greeters, projection mapping, and AIassisted mood lighting. These are not one-off gimmicks—they're rapidly becoming industrystandard.

And while the food on your plate is still prepared by human hands, everything else—from the way you choose it to the way it's served—is engineered to feel personal, without actually being so.

ART WITHOUT ARTISTS, MUSIC WITHOUT MUSICIANS Look closely at the walls of many modern restaurants today, and you'll spot art that doesn't quite make sense. Landscapes with too many suns.

Portraits with asymmetrical pupils. That's because it's not made by humans. AI-generated artwork, powered by tools like Midjourney, DALL E, and Firefly, has become a preferred aesthetic choice for restaurants looking for speed, originality, and costefficiency.

Why hire an artist when you can get a gallery's worth of bespoke visuals in minutes, royalty-free, infinitely editable, and algorithmically “on brand”?

Even the background music, once an expression of the owner's taste, is now generated by AI platforms like AIVA and Endlesss. The playlist adapts based on the time of day, customer volume, and even weather. The result is smooth and seamless, but eerily empty. There's no story behind the sound. No cultural memory. Just noise made to disappear into the background.

You're no longer dining in a place with a point of view. You're dining in a moodboard.

AR MENUS: THE ILLUSION YOU ORDER FROM WWW.FNHMAG.COM

Menus used to be tactile, smudged, marked, stained with stories. Now, you scan a code and the food materialises… virtually. AR menus, powered by tools like Aryel and Nextech AR, float 3D models of dishes above your table. Pasta twirls. Burgers sizzle.

Desserts sparkle. All before you've made a single choice.

On one hand, it's practical: no ambiguity, no miscommunication. You see exactly what you'll get.

But you're no longer choosing based on imagination or description. You're responding to a simulation.

The ordering process becomes visual, not conversational. You don't ask, “What's your recommendation today?” You choose what looks most Instagrammable in the air.

The food is still prepared in a real kitchen. But the decision to order it has already been choreographed by design, lighting, and camera angles, calculated to convert.

ROBOT SERVERS AND SYNTHETIC SERVICE Hospitality was once defined by intuition; a good server knew when to interrupt, when to retreat, and when to recommend something off-menu. Now, increasingly, they're being replaced by robot carts and android hosts.

Robot servers, already widely deployed in East Asia, the UAE, and now across select Indian metros, follow preset paths, deliver dishes, bow politely, and roll away. They don't forget orders. They don't get tired. But they don't make memories either.

According to a 2023 report by Hospitality Tech Insights, venues that introduced robotic service saw a spike in first-time visits (thanks to novelty), but lower return visits linked to reduced emotional connection.

Because hospitality is more than precision. It's warmth. And warmth can't be automated.

MANUFACTURED MOOD: WHEN AI CURATES AMBIENCE Every element of dining is being optimised. AI lighting systems shift the colour temperature based on occupancy. Scent diffusers release customised aromas to increase dessert orders. Temperature, music tempo, and even table spacing are controlled by intelligent systems.

It's no longer just dinner, it's behavioural programming.

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Studies have shown that diners are 23% more likely to order wine under warm lighting with acoustic music. Restaurateurs know this. And now, AI knows it too. The space you sit in is no longer a room; it's an algorithmic experience designed to make you behave a certain way.

THE ILLUSION IS SUBTLE. BUT IT'S EVERYWHERE. What Happens When the Illusion Becomes the Norm?

When every interaction is curated by code, every sound, sight, scent, and scroll, what does that make the dining experience? Efficient, certainly. But also synthetic. It's no longer your own discovery. It's a decision you've been led to.

Dining used to be unpredictable. A missed order turned into a conversation. A server's enthusiasm changed your choice. The table next to you sparked a memory. Now, the spontaneity is gone.

You didn't choose the restaurant. An AI ad targeted you. You didn't speak to a server. A robot rolled up.

You didn't discover the dish. A 3D animation sold it to you. The food isn't fake. But everything else might be.

THE RETURN OF THE REAL? Not everyone is buying into the illusion. Some chefs and restaurateurs are deliberately unplugging, bringing back handwritten menus, analogue 38

playlists, and handwritten bills. Not out of nostalgia, but to reclaim authenticity.

A handful of high-end establishments now list their dishes in chalk on slate walls. Some offer “no-tech Tuesdays,” where mobile devices are turned off, and orders are taken by word of mouth. Others are using AI only in the background, inventory, staffing, and logistics, while keeping the front-of-house deeply human.

Because the truth is this: no technology can replace a smile that feels sincere, or a conversation that feels unscripted.

CONCLUSION: THE UNCANNY FUTURE OF FOOD In the age of hyperreality, where everything is curated to appear more real than real, restaurants are at a crossroads.

They can become stages of illusion, flawless, automated, and photogenic. Or they can remain places of memory; imperfect, unpredictable, and deeply human.

The food, thankfully, is still real. For now. But as everything else becomes more synthetic, from service to storytelling, the question isn't just “What are we eating?” but also “What are we believing?”

Because when the illusion becomes invisible… that's when it becomes most powerful.

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FEATURE

GOA ON A PLATE

How the State’s Food Scene Keeps Reinventing Itself

By Aditi Malhotra

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Goa has always been known for its laid-back charm, beaches, and balcaos. But over the last few years, something else has quietly taken over – its ever-evolving food scene. What was once a sleepy mix of shacks and family-run joints has now transformed into one of India’s most exciting culinary landscapes. Not because it is trying to copy trends from elsewhere, but because it’s confidently finding its own flavour.

First came the wave of conscious dining. As travellers and

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locals became more mindful about what they eat, Goa saw the rise of cafes and restaurants that celebrated plant-based living. Suddenly, vegan menus were not an afterthought. They were the highlight. Dishes made with local greens, milletbased bowls, dairy-free desserts, and cold-pressed juices became the norm in Assagao, Anjuna, and even tucked-away corners of South Goa. But what stood out was that these places didn’t just serve food, they told a story. A story of

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wellness, sustainability, and reconnecting with local produce.

Then came the rise of Asian cuisine. Not just Chinese or Thai, but the whole spectrum – Japanese, Korean, Burmese, Vietnamese. Goa began to experiment. From sushi platters and ramen bowls to baos filled with local pork or jackfruit, the menus got playful and precise. What made this movement unique was that these restaurants were not just offering global dishes but were blending them with Goan hospitality.

Dim sum alongside local feni cocktails? Why not. The vibe remained easy-going, but the plates told a different tale. One of ambition, travel, and taste.

And now, it seems Goa is entering its coffee chapter. Not in the quick cappuccino kind of way, but in a slow, handcrafted, know-your-beans kind of way. Cafés are no longer just places to grab a bite or click a picture. They are becoming spaces for community. You’ll find single-origin brews from Chikmagalur, pour-over stations, and baristas who talk you through flavour notes like wine sommeliers. The café culture has grown beyond the Instagram aesthetic – it is about comfort, creativity, and connection. It is where work meets leisure, and strangers become regulars.

What ties all these shifts together is Goa’s ability to stay rooted yet open. The coconut trees still sway the same way, but underneath their shade, a quiet revolution is always brewing. Whether it is a wood-fired sourdough pizza in a garden café or a bowl of mushroom pho served with Goan 42

warmth, there is a sense that the food scene here is never static.

Goa doesn’t chase trends. It adapts them, absorbs them, and makes them its own. And in doing so, it continues to surprise both the new visitor and the old-timer. One plate at a time.

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March 2024 - Food & Hospitality - 83

COCKTAILS AND CUISINE WITH ADITI

SPIRIT OF THE MONSOON

By Aditi Malhotra

Rain-Soaked Cocktail Traditions Across Cultures

By Aditi Malhotra

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There's something deeply comforting about sipping a drink while it rains. The air cools, the earth smells different, and time slows down in a way that makes you want to linger. Whether it's under the shade of a coconut tree or curled up on a balcony, rain just makes everything taste better, especially your drink.

Here in Goa, the monsoon is more than just a season. It's a reset button. Locals breathe a little easier, the tourists thin out, and the fields begin to glow a green you don't quite see any other time of year. And while many stay indoors with hot chai and WWW.FNHMAG.COM

bhajiyas, those in the know reach for a small glass of feni. Not just any feni — the kind your friend's uncle brings from a village still. It's smoky, punchy, and somehow tastes like the rain itself. Some places even do lovely monsoon cocktails with feni, kokum, or ginger, keeping it light but still warming. It's not about fancy garnishes or glassware. It's about comfort and mood, and Goa understands that deeply.

Further east in Japan, they too have their rainy-day drink rituals. Plum wine, known as umeshu, is quietly

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sipped while listening to raindrops tap on bamboo roofs. It's not loud or boisterous, much like the season, it's mellow and thoughtful. There's something universal in that, how a drink can become a little anchor when the world outside is wet and shifting.

In Kerala, toddy shops come alive during the rains.

People sip fermented palm wine with fried snacks, sharing laughs while the skies pour. And in Latin America, spiced rum cocktails take over. Think dark rum stirred with cinnamon and citrus, almost like a warm hug from the inside out.

All across the world, cultures find their way to turn gloomy skies into soulful moments. And drinks, simple or elaborate, often sit at the centre of it.

What ties them all together is this: monsoon drinks are rarely dramatic. They're real. They bring comfort, nostalgia, and that unmistakable joy of slowing down. So, whether you're sipping feni under a tin roof in Goa, or warming up with a spiced cocktail somewhere far away, remember — the rain isn't something to endure. It's something to toast to.

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So this season, don't just wait for the sun. Raise a glass to the clouds, to the chill in the air, to muddy roads, and misted windows. There's a cocktail for every weather, but the monsoon? That's a whole mood.

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EXECUTIVE SPEAKS

FROM CHEMISTRY TO COMPLIANCE

How Cressida Saldanha Is Redefining Hygiene in Goan Hospitality

By Gauri Ghadge

In the fast-evolving world of hospitality, where flavour and flair meet science and standards, hygiene is no longer a back-end function but it’s the frontline differentiator. And at the heart of this transformation is Cressida Saldanha, the Brand Hygiene Manager for The Fisherman’s Wharf Group, who is quietly but powerfully setting new benchmarks in food safety in Goa and across India.

With a rare blend of chemistry expertise, international

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hospitality experience, and an unwavering passion for food safety, Cressida has carved a niche that few in the industry occupy. Her journey from lab-based science to luxury hospitality leadership is not just inspiring, but crucial in an era where clean kitchens are just as important as creative cuisines.

A CAREER BUILT ON CURIOSITY, CHEMISTRY, AND CARE Shifting from a background in chemistry to a full-fledged

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career in hospitality may seem unconventional, but for Cressida Saldanha, it was a natural evolution rooted in purpose.

“Chemistry taught me the science behind food, from cooking reactions to preservation and spoilage,” she says. “But hospitality taught me how that science affects people, their health, their experiences, and their trust.”

Her passion for travel, service, and creating memorable experiences drew her into hospitality. But it was her awareness of gaps in food handling and safety standards that truly shaped her purpose: to be the invisible force ensuring what’s on the plate is not just delicious, but also safe.

With academic foundations in both science and hospitality management, Cressida developed a cross-functional approach one that allowed her to understand food operations not just from the outside in, but from the inside out.

GLOBAL EXPOSURE: LESSONS FROM PORTUGAL A turning point in her journey came when she joined Marriott International in Portugal, working in an environment that demanded adaptability, cultural intelligence, and a high level of professionalism.

“Portugal broadened my global outlook,” she shares. “It enhanced my language skills and taught me how to navigate diverse guest expectations. Today, whether I’m dealing with domestic or international tourists, I know how to align hygiene practices with cultural sensitivities.”

This international stint fortified her professional toolkit blending global standards with Indian sensibilities a strength that would become central to her success in the years to come.

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THE HOLIDAY INN CHAPTER: FROM SURVIVAL TO SPECIALIZATION When Cressida joined Holiday Inn Resort Goa just after the pandemic, she faced a hospitality sector in flux and a personal battle for career survival. “Everyone was struggling, and so was I,” she recalls. “I focused on doing my job well, helping my team, and learning everything I could.”

Within a year, she was promoted to an executive-level role in the production area a recognition not just of her diligence, but of her ability to blend operational efficiency with safety standards. Her scientific background naturally drew her deeper into food hygiene, leading her to pursue and complete the Lead Auditor certification for FSSC-22000.

“This industry demands continuous learning. New regulations, evolving consumer expectations we have to stay ahead of it all,” she says.

LEADING HYGIENE FOR ONE OF GOA’S MOST RESPECTED BRANDS Today, as the Brand Hygiene Manager for The Fisherman’s Wharf Group, Cressida Saldanha leads food safety operations across ten diverse restaurants in India, including the acclaimed Red Ginger.

“Every day is different,” she explains. “From inspecting kitchens and dining areas to training staff and responding to customer concerns everything I do is centred on one goal: safe, satisfying dining for every guest.”

Her systems are rigorous yet empowering. Cleaning protocols, pest control, sanitation of restrooms and dining areas, food temperature checks, and structured staff briefings are part of her daily checklist. But what sets her apart is her focus on

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EXECUTIVE SPEAKS culture not just compliance.

STANDARDISING SAFETY ACROSS MULTIPLE UNITS Maintaining hygiene across ten restaurants isn’t a logistical task, it’s a leadership challenge. To streamline operations and ensure consistency, Cressida has developed and implemented: F Centralized training protocols based on HACCP principles F Custom audit checklists for each outlet F Surprise inspections to ensure compliance F Digital documentation and traceability mechanisms F A food safety culture reinforced by daily staff briefings According to her, “It’s not just about protocols, it’s about people. When staff believe in the why, compliance becomes automatic.”

DEMYSTIFYING FOOD HYGIENE: COMMON MYTHS BUSTED Part of Cressida’s role is to educate and re-educate especially in an industry where myths can be dangerous.

“People assume food is safe if it looks or smells okay, that’s false. Or they believe washing meat removes all bacteria. It doesn’t. Only cooking to the right temperature ensures safety,” she warns.

She’s also quick to correct the misconception that food safety is only the chef’s job. “Every person who touches the food journey from warehouse staff to waiters is part of the safety chain.”

CERTIFICATIONS THAT DRIVE EXCELLENCE With a dual credential as Certified Internal Auditor for HACCP and Lead Auditor for FSSC-22000, Cressida conducts internal reviews and third-party audits with authority and precision.

One significant example she recalls: “We conducted a surprise audit of a vendor warehouse and found poor hygiene standards. We immediately discontinued that vendor. Food safety begins at procurement, and gaps at that stage can derail the entire chain.”

ACHIEVING FIVE-STAR RATINGS THE CRESSIDA WAY Under her leadership, all four Goa properties of The Fisherman’s Wharf Group including The Red Ginger earned Five-Star Hygiene Ratings, a distinction that few brands can claim.

Key to this achievement was her methodical approach: F Implementing robust cleaning and waste disposal schedules F Staff sensitization through ongoing training programs F Rigorous internal audits that mimicked third-party inspections F Building ownership at every level from dishwashing to delivery Yet, Cressida insists that success isn’t measured only by stars.

“Ratings are important, but I look beyond them, at the grooming of staff, the setup of the table, the smell of the kitchen. Hygiene should feel right.”

PANDEMIC-ERA CHALLENGES AND POST-PANDEMIC REALITIES During COVID-19, hygiene management became mission50

critical. Cressida and her team faced immense pressure from PPE shortages to changing government advisories.

Post-pandemic, the challenges evolved: increased customer scrutiny, heightened standards, and a burnt-out workforce.

“The biggest hurdle was changing mindsets,” she explains.

“Some new staff felt hygiene wasn’t their job that they were just ‘chefs.’ It took consistent training and personal counselling to make them see the bigger picture.”

VISION FOR INDIA’S HOSPITALITY HYGIENE FUTURE Cressida sees the next five years as a transformational period for the Indian hospitality industry.

“Food safety will move from the back-end to the forefront,” she predicts. “Mandatory training will become standard.

FSSAI will increase third-party audits. And consumers will drive change through awareness.”

She also foresees a deeper link between sustainability and hygiene. “From eco-friendly packaging to zero-waste kitchens the future will be clean, safe, and green.”

India’s food export potential will multiply tenfold, she says, and global standards will become the new normal. “Compliance won’t be optional. It’ll be expected.”

TECH-FORWARD HYGIENE: THE ROLE OF AI AND IOT The Fisherman’s Wharf Group is already integrating technology to scale guest experience. “We track food preferences and allergies using digital profiles,” Cressida shares. “Next, I see us using AI for real-time hygiene checks and IoT sensors in cold storage and food transportation.”

Her belief is clear: tech must complement not replace human vigilance.

M E N T O R S H I P A N D M O T I VAT I O N F O R F U T U R E PROFESSIONALS As a woman in a senior leadership role within a highly technical and operational field, Cressida Saldanha has broken more than a few glass ceilings.

Her message to aspiring professionals especially women is clear: “Pursue your passion. Don’t let titles intimidate you. Stay updated, stay hungry, and never stop learning. The road isn’t always easy, but the destination is always worth it.”

She adds, “Leadership isn’t about power; it’s about responsibility. Build your expertise, surround yourself with mentors, and most importantly, believe in yourself.”

HER PROUDEST MOMENT AND WHAT LIES AHEAD Despite a resume full of milestones, Cressida says her proudest moment was the day she cleared the FSSC-22000 Lead Auditor exam from SGS United Kingdom.

“I felt validated. That all the late nights, all the studying, all the stress it was worth it. But more than pride, I felt ready. This is just the beginning. The sky is the limit.”

In a world where diners increasingly demand transparency, cleanliness, and care, leaders like Cressida Saldanha are not just upholding standards, they’re rewriting them. Her story is a reminder that in hospitality, the finest ingredients aren’t always on the menu. Sometimes, they’re behind the scenes in the form of knowledge, integrity, and an unshakable commitment to doing things right.

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FOOD & HEALTH

EATING BY THE CLOCK

Why Meal Timing Matters More Than You Think

By Sunil Malhotra

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Most conversations around food focus on what we eat.

Calories, nutrients, ingredients, and superfoods take the spotlight. But there is another factor that quietly plays a huge role in our health – when we eat. Meal timing, though often overlooked, has a powerful connection to our metabolism, energy levels, sleep quality, and even mood.

Our bodies follow a natural internal rhythm, known as the WWW.FNHMAG.COM

circadian rhythm. This biological clock regulates everything from hormone release to digestion. Just as our sleep cycle thrives on consistency, so does our digestive system. When we align our meals with these natural rhythms, our bodies respond more efficiently.

Eating your largest meal earlier in the day, for instance, may help with better digestion and blood sugar control. That mid-

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day meal – lunch – is when our metabolism is typically at its peak. Having a heavy dinner late at night, on the other hand, can interfere with sleep, slow digestion, and leave us feeling sluggish the next day.

Studies have shown that irregular meal times can impact everything from blood pressure to insulin response. Skipping meals and then eating too much later throws off our internal rhythm, leading to energy crashes and cravings. On the flip side, people who follow a relatively consistent meal routine often report better concentration, improved mood, and more stable energy levels throughout the day.

In Goa, where the heat can sap appetite during the afternoon, many people naturally lean towards lighter lunches and early dinners. This traditional pattern, when followed mindfully, actually supports metabolic health. Our bodies digest food more easily when we are not fighting fatigue or the pull of sleep.

Even the timing of snacks can matter. Reaching for something between meals is not necessarily a bad thing, but grazing all day without structure can confuse hunger cues. Planning your snacks – say a fruit or handful of nuts around 11 AM or 5 PM – helps you stay fueled without triggering unnecessary spikes in blood sugar.

Meal timing also plays a role in hormone balance, particularly for women. Eating too late at night or going too long without meals can trigger stress hormones like cortisol, which over time may lead to fatigue, irritability, and weight gain.

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The goal is not to obsess over the clock, but to bring a little rhythm into your day. Try to eat breakfast within a couple of hours of waking, give your body regular fuel through the day, and keep dinner light and timely. Small adjustments can make a big difference.

Because in the end, when you eat is just as much a part of nourishment as what you eat.

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FOOD & HEALTH

DECODING CRAVINGS What Your Food Cravings Say About You

By Sunil Malhotra

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We've all been there. That irresistible urge for something salty at 4 PM, the desperate need for chocolate after dinner, or the mysterious pull towards a late-night bowl of noodles. Cravings often feel like a weakness, something to fight off with willpower or guilt. But what if cravings were not the enemy?

What if they were messages from our bodies trying to tell us something?

Cravings are not random. They are often the result of complex WWW.FNHMAG.COM

conversations happening inside us, between our brain, our hormones, and our gut. These messages might be driven by nutritional deficiencies, stress levels, sleep patterns, or even emotional needs.

Take sugar cravings, for example. While they are commonly linked to habit and emotional comfort, frequent sugar cravings can sometimes signal unstable blood sugar levels or even low magnesium. If your body is running low on energy, it may push

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you to reach for a quick fix. But instead of just giving in to the craving, it helps to ask what your body might really be needing, maybe some protein, maybe more sleep, or just a reset in your daily routine.

Salt cravings, on the other hand, may stem from dehydration or a loss of electrolytes, especially in humid climates like Goa's where we sweat more than we realise. Sometimes, they also show up when the body is under chronic stress. Cortisol, the stress hormone, can increase the desire for salty or crunchy foods that give you a sense of temporary satisfaction and control.

Craving carbs? That often ties into serotonin, the feel-good brain chemical. When you're emotionally drained, sleepdeprived, or mentally fatigued, your body might ask for carbohydrates to help release serotonin and lift your mood. It's not bad behaviour – it's a coping mechanism.

Even cravings for specific textures can be telling. Crunchy foods like chips or toast often appear when we are anxious or angry. The act of chewing hard foods is physically satisfying and can be a subconscious way to release tension. On the flip side, creamy or soft foods like ice cream or pasta tend to comfort us when we feel sad or emotionally low.

Understanding your cravings is a form of self-awareness. It does not mean you always give in, but it means you listen.

Sometimes what you need is not a chocolate bar but a nap, not a bag of chips but a glass of water, not another slice of 58

pizza but a deep breath and some emotional rest.

Cravings are not the problem. Ignoring them completely or punishing yourself for them might be. The more we learn to read the signals our body is sending, the easier it becomes to respond with care and balance, not just restriction.

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SUSTAINABILITY

NO MORE MINI BOTTLES

The War Against Waste in Hotel Bathrooms

By Gauri Ghadge

The plastic symbol of luxury is dying, and what replaces it might just reshape the future of hospitality. There’s a quiet revolution happening behind closed bathroom doors in hotels across the world. Once, they were symbols of thoughtful hospitality, rows of tiny bottles filled with lavender shampoo, citrus body wash, and mint-conditioner in miniature form.

Neatly lined up, untouched, unopened, collected by guests as keepsakes. But now? They’re vanishing.

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One by one, the mini bottles are being scrubbed out of existence.

What was once a hallmark of convenience is now a global embarrassment: an industry-wide reliance on single-use plastic, discarded daily by the millions. The hospitality sector, long romanticised for indulgent experiences, is finally facing an uncomfortable truth: those tiny bottles have left behind a giant environmental footprint.

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And now, the war against waste has begun, starting at the bathroom sink.

THE PLASTIC PROBLEM HOTELS CAN’T IGNORE For decades, the hospitality industry treated plastic toiletry bottles as a non-issue. Guests expected them. Housekeeping replaced them. No one asked why a single person needed three tiny bottles per night, or why half-used soaps had to be binned daily. But the numbers are sobering: hotels across the globe are responsible for hundreds of millions of discarded mini bottles annually, most of which end up in landfills or the ocean, too small and contaminated to be recycled.

These aren’t just leftovers. They are plastic by design, manufactured to be used for three squeezes and then thrown away. A symbol of waste wrapped in a bow of hospitality.

And finally, regulators and the world have had enough.

CALIFORNIA, NEW YORK, AND THE GLOBAL RIPPLE In 2020, California passed the law that changed everything: a ban on plastic toiletry bottles in hotels with more than 50 rooms, giving the industry until 2023 to comply. What once felt like a minor change became a bellwether moment. New York soon followed, enacting its own ban for 2025. Illinois, Washington, and several others are now either implementing or drafting legislation, recognising what climate scientists and waste experts have long warned: microplastics don’t biodegrade. They accumulate, forever.

Europe, too, is moving swiftly. In 2024, the EU Parliament backed a sweeping ban on single-use plastic packaging in hotels as part of its broader goal to reduce plastic waste by 15% by 2040. Mini bottles, once a symbol of luxury, are now seen as low-hanging fruit in a global campaign against convenience-based pollution.

The tide has turned, and the mini bottle is drowning in its own legacy.

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FROM GUILT TO GROWTH: THE INDUSTRY’S RECKONING For hotel brands, the shift away from single-use amenities is more than a logistical adjustment; it’s an identity crisis.

How do you replace a symbol of service?

Major chains like Marriott, Hilton, Hyatt, and IHG are leading the way, rolling out refillable dispensers in place of single-use bottles. Marriott alone projects that eliminating mini toiletries from its properties will prevent 500 million plastic bottles annually from entering the waste stream.

But not everyone’s convinced. Some guests still associate mini bottles with cleanliness and personal comfort. Critics have voiced concern about the hygiene of bulk dispensers, citing fears of contamination or tampering. Hoteliers worry about cost, vandalism, and aesthetics. The challenge isn’t just infrastructure, it’s perception.

But necessity is a powerful motivator. And so is legislation.

THE DISPENSER REVOLUTION Walk into a growing number of hotels today, and instead of three tiny bottles, you’ll see sleek, wall-mounted dispensers.

Some are stainless steel, others bamboo-clad. Many are labelled “eco-friendly” or “zero-waste,” and filled with locally sourced, biodegradable products.

What began as a compliance effort is now becoming a branding opportunity.

Boutique hotels are going a step further, offering refillable ceramic bottles, solid shampoo bars, or plastic-free amenities in compostable wraps. Some even invite guests to bring their own toiletries and reward them with loyalty points. Others highlight the carbon savings of ditching plastic, turning bathroom signage into soft environmental nudges: “You just helped eliminate 3 bottles of plastic waste.”

Suddenly, the guest isn’t just part of the problem. They’re part of the solution.

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SUSTAINABILITY

R E A L CA S E : R E D E S I G N I N G A B R A N D F R O M T H E BATHROOM UP One global hotel group based in Southeast Asia went further than regulations required. After switching to refillable dispensers and sourcing bath products from a local organic farm, they noticed something unexpected: guest satisfaction scores increased. Not only did guests appreciate the sustainability effort, but they also reported higher satisfaction with the quality and fragrance of the products.

Inspired, the brand redesigned its bathroom experience as a whole, introducing water-saving faucets, sensor-based lighting, bamboo towels, and in-room signs encouraging ecofriendly behaviour. The result? A 12% reduction in operating costs within a year and a 19% boost in direct bookings from environmentally conscious travellers.

Sustainability wasn’t just an ethical shift. It became a business strategy.

ARE WE THERE YET? GREEN WASHING VS. GENUINE CHANGE Of course, not all is as green as it looks.

Some properties swap plastic bottles for plastic sachets, technically compliant, but still single-use. Others retain small bottles in "premium suites," as if environmental responsibility only applies to economy rooms. And in some cases, large refill bottles contain generic, poor-quality products that feel more like punishment than progress.

But consumer awareness is catching up. A 2024 survey by Booking.com revealed that 76% of travellers prefer accommodations with visible sustainability practices, and 61% actively avoid properties that offer single-use plastics. Guests are asking harder questions: What’s in the product? Who makes it? Is it cruelty-free? Biodegradable? Locally sourced?

Sustainability, once a marketing afterthought, is now a defining feature of brand integrity.

BATHROOM OF THE FUTURE: WHAT COMES NEXT?

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The fight against plastic bottles is just one battle in a much larger war. The hotel bathroom of the future may look radically different: plastic-free, sensor-operated, self-sanitising, and waste-free.

Imagine a smart shower that tracks water usage in real-time and suggests a shorter rinse. Mirrors that display sustainability tips and show your carbon offset. Toiletries that arrive in refillable pods, or even 3D-printed solid bars customised to your skin type.

Sound futuristic? It’s already happening in design labs and pilot projects across Scandinavia, Japan, and the Netherlands.

The future of hospitality is not just personalised, it’s planetary.

THE ETHICAL SHIFT: LUXURY REDEFINED This movement isn't about removing amenities. It’s about redefining luxury.

Today’s traveller doesn’t equate comfort with excess. The most sophisticated hotels now craft experiences that are indulgent, yes, but not wasteful. That means plush robes made of organic cotton, rainfall showers that conserve water, and toiletries that are kind to both the skin and the Earth.

The disappearance of the mini bottle is more than an aesthetic choice. It signals a transformation of values, from indulgence to intention, from throwaway to thoughtful.

CONCLUSION: A THOUSAND BOTTLES AT A TIME What seemed unthinkable five years ago, hotel bathrooms without single-use amenities, is now the industry standard in progressive markets. And with legislation tightening, guest expectations shifting, and eco-certifications influencing bookings, the writing is on the (bathroom) wall.

Mini bottles may have been convenient. But they were never sustainable.Their disappearance marks more than a design change; it’s a symbolic shift. Because in the war against waste, victory doesn’t come from one giant step.It comes from the elimination of a thousand tiny bottles.

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TRAVEL TALES

By Aditi Malhotra

Exploring East India, Chapter 6

Ziro – Where Stillness Sings Its Song 64

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Tucked into the green folds of Arunachal Pradesh, far from the rush of mainstream itineraries, lies Ziro, a sleepy valley that doesn’t scream for your attention but instead draws you in gently. It is not a place that overwhelms. It is one that seeps into you quietly, like early morning mist over its endless paddy fields.

Ziro is the kind of place you go to when you want to hear yourself again. No blaring horns, no aggressive schedules. Just bamboo groves, rice fields that stretch into the horizon, the comforting rhythm of village life, and a sky that turns golden in the evenings as if by habit.

LIFE IN LAYERS, THE VILLAGES OF THE APATANI TRIBE What makes Ziro unique isn’t just its postcard-like scenery, it’s the people who live in it. The Apatani tribe, indigenous to this valley, have preserved a way of life that is deeply rooted in balance, with nature, with time, and with each other.

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you’ll notice bamboo fences bordering kitchen gardens, fish swimming between rice stalks in their integrated farming system, and women weaving on backstrap looms while children run barefoot in the sun. Some of the older women still wear the traditional facial tattoos and nose plugs, a custom now discontinued but carried with quiet pride by those who lived through it.

You’ll be offered local rice beer in cups made of cane, and invited to share a meal that is as organic as it gets, think steamed fish, bamboo shoot curry, sticky rice, and wild leafy greens picked just that morning. It is food that doesn’t need to be plated fancy, it speaks in the language of the land.

ZIRO IS A MOOD, NOT A MONUMENT There is no monument to pose against, no shopping street with souvenirs. Ziro is instead a living, breathing experience. Mornings begin with birdsong and the smell of firewood, days are spent walking along ridgelines or sitting in homestay courtyards chatting with locals, and nights bring in a

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chill that invites woollen socks and long conversations.

If you visit during the Ziro Music Festival, usually held around September, you’ll see a different energy unfold. The same sleepy fields transform into one of the most scenic music venues in the country. But even then, the vibe remains grounded. Think folk and indie music, bamboo stages, biodegradable everything, and crowds that dance not to show off but to feel alive.

GETTING THERE IS PART OF THE EXPERIENCE Ziro isn’t the easiest place to get to, and that is part of its charm. You usually fly into Guwahati or Lilabari and then prepare for a long but scenic drive, with winding roads, sleepy tea gardens, and misty hill curves. You will need an Inner Line Permit to enter Arunachal Pradesh, but it’s easy to obtain online.

Accommodation here is mostly in homestays.

Expect warm smiles, basic comforts, and a kind of hospitality that doesn’t come from a manual.

WHY ZIRO LEAVES A MARK Ziro is not a checklist destination. It is not about doing things. It is about being. It is the kind of place that teaches you how to slow down, how to notice, 66

and how to feel full with very little. Whether you are watching the light change over the rice fields or just sipping hot tea while it rains outside, something about Ziro resets you.

It reminds you that stillness is not the absence of life, it is the presence of everything you’ve been too busy to notice.

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“Goa, Like You've Never Seen Before.”

Beyond beaches. Beyond clichés.

Your real Goan journey begins here

COMING SOON The ultimate travel guide that's made in Goa, for the world.

“Goa, Like You've Never Seen Before.”

The ultimate travel guide that's made in Goa, for the world Beyond beaches. Beyond clichés.

Your real Goan journey begins here

COMING SOON