Hoteliers are launching spa cuisine as they bet big on giving menus a twist of health especially in the post pandemic world.

At ITC Hotels, the ‘Well-Being’ kitchens have reimagined Indian, Asian and European cuisines and reconstructed dining experiences. ‘Swasthya’ cuisine is crafted to attain a complete sense of physical, mental and spiritual well-being.
Swasthya Cuisine is a tool for improving one’s quality of life by making small changes in what we eat and how we eat it. The core concept of Swasthya Cuisine derives from age-old principles of Indian cuisine, blended with modern thinking, to enhance wellbeing.
Invoking ancient Indian nutrition philosophies through a combination of foods that have been selected to enhance both internal (Sirat) and external (Surat) wellbeing – the cuisine aims to restore, energise, calm the mind, enhance memory and even slow down the effects of ageing. We innovate dishes which are very high on flavour, texture and presentation, yet are made with ingredients that are healthier alternatives.

“At Jetwing Vil Uyana, as well as across our family of hotels and villas, we remain committed to internalizing our supply chain by producing what we can in-house, attaining a farm-to-table approach. As a family of hotels working closely with the local communities, we also purchase other necessities from the locality. Thereby, we use fruits and vegetables from our very own organic farm at Jetwing Vil Uyana and also produce from our organic farms at other Jetwing properties – including heirloom rice, tea, spices, etc.,” says Hashan Cooray, Director, Marketing & Development, Jetwing Hotels.

Read the full story that first appeared in Hotelier India’s April 2023 issue here: