Some of our brands will have a kitchen in the room where guests can see food being cooked in front of their eyes. ‘The most important is that we believe in Lab Kitchen which is like laboratories based on less touch technology while human is at a task with distance’
Read MoreEach guest is different and of different age groups, the human touch shall coexist in the coming years. Service and human contact with a personal touch will continue to be an important aspect of the hospitality world.
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Chef Smriti Iyer trained to design buildings. She ended up designing meals — and an argument for what Indian ingredients can become.
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