Grand Mercure Bangalore, part of Accor's midscale portfolio, is turning the spotlight on two of India's most distinctive regional cuisines with a curated culinary event running for a limited period. The hotel has partnered with Susheela Kankariya, a home chef known for preserving authentic family recipes from Gujarat and Rajasthan, to offer a menu that highlights the simplicity and diversity of these culinary traditions.
The gastronomic experience is available at The Verandah, the hotel's all-day dining restaurant, and during the special Sunday Brunch at By The Blue, the poolside venue. The collaboration underscores Grand Mercure's commitment to celebrating India's rich culinary heritage, a strategy that resonates with both domestic and international travelers seeking authentic local experiences.
Menu Highlights and Regional Authenticity
The menu draws on fresh local ingredients and traditional cooking methods. Guests can expect dishes such as Mini Ragada Pattice, Papdi Chaat, Thepla (a spiced flatbread from Gujarat), Bajra Roti (pearl millet bread from Rajasthan), and desserts including Moong Dal Halwa and Mango Shrikand. These items reflect the agrarian roots and spice-forward profiles of both states.
Parag Shah, General Manager of Grand Mercure Bangalore, said: "We are delighted to bring the distinctive flavours of Gujarat and Rajasthan to our guests. This collaboration with Susheela Kankariya allows us to offer an authentic taste of home-style cooking that is deeply rooted in tradition."
Susheela Kankariya added: "The food of Gujarat and Rajasthan is deeply connected to family, tradition, and everyday life. I am delighted to share these authentic flavours with guests at Grand Mercure Bangalore."
The initiative is part of a broader trend among Indian hotels to leverage regional cuisine as a differentiator in a competitive market. As business and leisure travel to Bengaluru continues to grow, properties like Grand Mercure are investing in F&B experiences that appeal to both local diners and hotel guests.
For travel professionals, this event highlights how midscale hotels can use culinary programming to drive incremental revenue and enhance guest satisfaction without major capital expenditure. The limited-time format also creates a sense of urgency that can boost weekend occupancy and restaurant covers.
Grand Mercure Bangalore's approach mirrors similar strategies seen at other Accor properties, such as Grand Copthorne Waterfront Singapore's Thailand Flavourscape buffet, which leveraged a three-chef collaboration to attract both hotel guests and external diners. The emphasis on regional authenticity also aligns with the growing demand for experiential dining among corporate travelers and MICE groups.
As the hospitality industry in India rebounds, properties that can offer distinctive, locally inspired F&B programs are better positioned to capture both transient and group business. Grand Mercure Bangalore's Gujarati and Rajasthani cuisine event is a case study in how a targeted culinary collaboration can enhance a hotel's profile and drive footfall.
