For decades, Amritsar was defined by the crackle of tandoors and the unmistakable aroma of butter-laden kulchas. The city did not just serve food, it served emotion on steel plates, often eaten standing, elbows brushing against strangers who quickly became part of the experience. Fine dining was never the point. Flavour was.

But something has been quietly shifting.

A new generation, a rising affluent class, and a more travelled audience have begun to demand something beyond nostalgia. They want experience. They want aesthetics. They want a story plated as carefully as the food itself. And Amritsar, surprisingly yet confidently, is responding.

From Streets to Statements

The transformation is not about replacing the old. The kulcha still rules. The langar still humbles. But alongside this legacy, a parallel dining culture is emerging. One that embraces design, global cuisine, curated menus, and Instagram-friendly spaces.

What used to be a city of quick indulgence is now learning the art of lingering.

The Beach Comes to Punjab

Step into Elgin Cafe and you almost forget where you are. Tucked away in the Cantonment area, the space leans into a relaxed, almost coastal vibe. Think lush greens, open airy sections, and an ambience that feels closer to a beachside café than a North Indian city.

It is designed as a day to night destination, where brunch conversations melt into cocktail evenings with live music and curated menus spanning Italian and global flavours.

The charm here lies in its escapism. It offers Amritsar something it never really asked for before, but now seems to enjoy. A pause. A setting. A mood.

Zen, Space, and Scale

If Elgin Cafe whispers, Grain By Elgin speaks in a more confident tone.
Located in Ranjit Avenue, this expansive, nearly 250 seater space represents a different kind of ambition. It is large, modern, and deliberately designed to feel global. The menu travels from sushi to Mediterranean plates, while the interiors aim for a calm, almost zen like vibe that distances itself from the chaos of traditional dining.

Heritage Reimagined

And then comes the most telling sign of change. The arrival of spaces like The Governor House.

An old haveli (Circuit House) transformed into a modern Indian fine dining destination, it brings together the past and the present in a way that feels both respectful and aspirational.

White table cloth service, live piano, and a focus on refined Indian cuisine mark a sharp departure from the city’s traditionally informal dining culture.

This is not nostalgia. This is reinvention.

The haveli is no longer just a relic. It is now a stage.

A City Learning to Dress Up

What is fascinating is not just the emergence of these restaurants, but what they represent.

Amritsar is no longer eating out just to eat. It is dressing up, reserving tables, choosing wines, and occasionally, lingering over dessert instead of rushing back to the next bite.

There is a clear shift from consumption to experience.

And yet, the soul of the city remains intact. Just a few kilometres away from these swanky spaces, you will still find queues outside a kulcha joint at 9 in the morning.

That duality is what makes this transition so compelling.

The Road Ahead

Will Amritsar ever become a full blown fine dining capital? Perhaps not in the traditional sense.

But it does not need to.

What it is becoming is far more interesting. A city where heritage and aspiration coexist. Where a traveller can begin the day with a plate of chole kulche and end it under soft piano notes in a restored haveli.

And somewhere in between, pause at a café that feels like Goa and dine in a space that feels like Tokyo.

That is not just evolution. That is confidence on a plate.

Learning about different cultures is a significant reason why people choose to travel, and food is a huge part of that. But it’s not just about visiting cafés, restaurants and street food stalls. Another way to learn about local eating habits is by visiting the supermarket to see what everyday items people buy, and what they’ve got that you can’t get back home. 79% of Indian travellers always or often visit local supermarkets abroad, according to Skyscanner’s Travel Trends Report.

So what local foods should you be looking out for on your next trip? Here are four of the best.

1. Brunost, Norway

Brunost, AKA brown cheese, is unlike any cheese you’ve ever eaten. It’s made by boiling milk, cream and whey until the water evaporates and the milk sugars turn into caramel. The result is a dense, fudge-like block with a sweet, tangy and slightly savoury flavour profile.

The texture is smooth and firm, yet it melts on the tongue. To enjoy it like a local, use a cheese slicer to cut a thin ribbon of brunost and place it on a piece of crispbread or a waffle. It also pairs well with a strong cup of coffee.

2. Kewpie mayonnaise, Japan

Head straight to the condiment section and you’ll spot a soft, squeezable plastic bottle topped with a red cap. This is Kewpie mayonnaise. Unlike Western mayonnaise, which typically uses whole eggs and white vinegar, Kewpie is made using only egg yolks and rice vinegar or apple cider vinegar. This gives it a richer, creamier texture, a slightly sweeter taste with an umami kick, and its signature golden hue.

Use Kewpie as a dip for crisps or vegetable sticks for an easy snack, or as part of a Japanese egg sandwich (tamago sando) – it’s the secret ingredient that makes them so delicious.

3. Tim Tams, Australia

Walk down the biscuit aisle of a Woolworths or Coles in Australia and you’ll be met with a wall of chocolate. Among them? The beloved biscuit, Tim Tams. A Tim Tam consists of two layers of malted biscuit separated by a light chocolate cream filling, all textured and coated in a thin layer of chocolate. It’s satisfying, but not sickly.

While you could just eat one in a few bites, you can also attempt the Tim Tam Slam for the true Aussie experience:

• Bite off two opposite corners of the biscuit.
• Dunk one open end into a hot drink.
• Use the biscuit as a straw to suck the hot liquid through the other open end.
• As soon as you feel the liquid hit your tongue, put the melting biscuit into your mouth before it disintegrates.

4. Ajvar, The Balkans

A trip to a supermarket in Croatia, Serbia or North Macedonia will reveal jars of a vibrant red spread known as Ajvar. Ajvar is a roasted red pepper relish, often combined with aubergine, garlic and chilli. The vegetables are roasted until smoky, peeled, minced, and then slow-cooked with oil for hours. It ranges from sweet (blagi) to spicy (ljuti).

Ajvar is very versatile. It elevates every dish, transforming crusty white bread into a meal and grilled meat into a feast. You can also stir a spoonful into scrambled eggs or use it as a base for pasta sauces.

Next time you’re abroad, resist the urge to stick to familiar brands. Walk into a local supermarket, grab a basket, and hunt for one of these items. You’ll taste the authentic flavours that fuel the locals every day.

We were driving back from the market in Delhi when hunger struck. I had heard that Pendulo near Qutub Minar serves Mexican and Indian flavours curated by Chef Megha Kohli, formerly of Lavash by Saby which once stood at the same location, and Chef Noah Barnes of Tabula and Miss Margarita. I walked in knowing only the cuisine. The team informed us that, for now, they serve a set course menu priced at seven thousand for non vegetarian and six thousand for vegetarian. The ala carte menu will take a little more time. Since we arrived early, getting a table was easy though both the main chefs were travelling out of country.

The interiors are quite striking. Lamps shaped like Mexican agave, playful signages on the walls, jars of spices placed on the table, dim lights, a live sitar player and a well stocked bar give the space a romantic and slightly dramatic mood. For a place that focuses strongly on food, a touch more lighting would help diners appreciate the plates better.

The service team is well trained and explained the concept of Pendulo with confidence. Each dish carries both Indian and Mexican influences, and a small pendulum sketch on the menu shows which way the dish leans.

We began with a palate cleansing drink made with corn, Oaxacan cheese and jaggery. It was surprisingly refreshing. The second course felt like a nachos and papad combination served with a range of dips. The dips moved from guacamole to spicy adobo, smoked salsa and a foamy pico de gallo. It paired well with the only cocktail I ordered, a mezcal based Fuego Kokum.

The next dish was a Mexican street food classic called elotes built around grilled corn. The seasoning is what truly lifted it. Tajin, bhaang seed salt, garlic salt and a squeeze of lemon. Three pieces of corn in a twelve course menu may sound a lot, but they were delicious enough to overlook that thought.

This is when I saw a familiar tall figure walking in. Sahil Baweja, the owner of Pendulo, had stepped in to check if everything was alright. I had met him once almost a decade ago during a very formal introduction. This time I requested him to join us for a bit. His educational background is remarkable. I cannot think of many restaurateurs in India who have graduated from INSEAD in France, one of the finest business schools in the world, and then chosen to build a restaurant here. A bold choice in every way. In conversation, I learnt about his other ventures including Chica Loca and Potions where his partner is Sunny Leone.

The food continued to impress. The tuna served in a tomato shorba infused with tigers milk was flavourful, though I would have preferred a slightly thicker cut of tuna. The crab tostada was a delight. They prepare it in reverse and every element deserves a repeat.

The menu may seem expensive at first glance, but the moment the apple wood smoked lobster tail arrived, the pricing felt justified. Then came Maharashtrian thecha and chicken stuffed inside a bharwan chilli. The gentle sweetness of jaggery to soften the heat was a clever touch.

After a lemon based palate cleanser, we were served tacos. One with mutton birria and the other with Coorg style pandi pulled pork. Hunger and curiosity both worked in my favour and I polished them off with full attention.

If you still have space, the final savoury course is a comforting plate of mole sauce served with a small portion of rice and Awadhi lamb. The meal ends on a playful note with jalebi churros.

Pendulo is ideal for a special night when you want to sit back, relax and let the kitchen take over the decisions. If you enjoy slow dining and thoughtful flavours, you will appreciate this. I only hope they introduce a wine paired menu soon.

Address: Pendulo, 1st Floor, Ambawatta 1, Mehrauli, Near Qutub Minar, New Delhi | Phone: 8800346565

The post Pendulo Delhi: Chef Led Mexican Indian Experience appeared first on Indian Food Freak.

New Delhi, October 3rd: The 12th edition of The Big F Awards, hosted by food critic Pawan Soni and presented by Indian Food Freak, lit up Le Meridien New Delhi last evening as the city’s most celebrated chefs, restaurateurs, and food personalities came together to honour excellence in the dining industry.

From stalwarts like Rohit Khattar, AD Singh, Rocky Mohan, Zorawar Kalra, RJ Khurafati Nitin, Rocky Singh and Mayur Sharma, to culinary leaders such as Chef Manisha Bhasin, Chef Manish Mehrotra, Chef Kunal Kapur, Chef Ajay Chopra,  Chef Saby Gorai amongst others, the gathering reflected the depth and diversity of Delhi NCR’s food culture.

A Fair and Transparent Process
What sets The Big F Awards apart is its uncompromising commitment to fairness. The honours are not influenced by sponsorships or lobbying. Each year, an independent jury visits nominated restaurants, experiences their food, and casts a single, non-revisable vote. Winners are revealed only on the night of the awards, ensuring transparency and keeping the suspense intact till the very end.

The 2025 jury featured some of the most respected names in the culinary and hospitality world: Chef Kunal Kapur, Chef Sabyasachi Gorai, Sameer Bawa, RJ Khurafati Nitin, Chef Nita Mehta, Rocky Singh, Chef Ashish Bhasin, Diwan Gautam Anand, and host Pawan Soni himself.

Celebrating Food Stories that Matter
“The Big F Awards have always stood for honest recognition,” said Pawan Soni during his address. “This gathering reflects the incredible depth of talent, passion, and creativity that defines Delhi NCR’s dining culture. We celebrated chefs who preserve heritage with pride, visionaries who are redefining how we experience food, and restaurants that have earned trust through years of consistency. Awards matter only when they are deserved, not when they are bought, and last night was about applauding the people who bring joy, comfort, and inspiration to our lives through food.”

Highlights of the Winners
The evening recognised some of the most inspiring names in the industry. Rohit Khattar was honoured with the Culinary Icon Award. Varun Tuli was named Best Restaurateur and Sahil Sambhi received the award for Best Nightlife Entrepreneur. The legendary Bukhara at ITC Maurya joined the Hall of Fame, where it will be recognised each year but will no longer compete in the awards.

Other notable winners included:

• Comorin as Best Modern Indian
• Lair as Best Cocktail Bar
• Fort City as Best Microbrewery
• Varun Sharma as Best Mixologist
• Megu at Leela Palace as Best Japanese Restaurant
• Orient Express at Taj Palace as Best European Restaurant

For the complete list of winners, visit the official Instagram page www.instagram.com/thebigfawards

An Evening of Camaraderie and Inspiration
The ceremony wasn’t only about competition. It was also a night of meaningful conversations, reunions, and collaborations. Guests enjoyed a specially curated menu by the Le Meridien team that added to the flavour of the celebration. The winners represented every facet of the dining landscape, from boutique spaces to landmark establishments, showing how Delhi NCR continues to evolve as a culinary powerhouse.

Since its inception in 2014, The Big F Awards has grown into one of the capital’s most authentic platforms for recognition, dialogue, and exchange. The 2025 edition carried this legacy forward, with conversations spilling beyond the stage and sparking collaborations that promise to shape the future of dining in the region.

For the many who gathered, the night was more than an awards ceremony. It was a celebration of food, community, and the people who make dining in Delhi NCR unforgettable.

The post Twelve Years Strong: The Big F Awards 2025 Showcases the Best of Delhi NCR’s Dining Scene appeared first on Indian Food Freak.

There was a time when Sahara Star, with its iconic dome and enviable location near Mumbai Airport, was among the city’s proudest hospitality offerings. A favorite of many visiting the city for business or leisure, it carried a promise of elegance, comfort, and good food. That star, sadly, has faded. My recent experience at the hotel made me wonder if it should be renamed Sahara Scars.

The first impression was nothing short of a red flag. The hotel’s entrance, once grand, now stands neglected, crying out for a fresh coat of paint. Inside, the disinterest continues. The front lobby staff, far from welcoming, seemed more engaged in banter with each other than with guests. Not a smile. Not a nod. Just indifference.

My ordeal began even before I entered my room. We requested an early check in, and were promptly asked to pay five thousand rupees. That is standard practice, I understand. But when we offered to pay by card, the staff insisted on cash, warning us that card payments would include extra taxes. Begrudgingly, we paid in cash. Two hours later, when I asked for a receipt, they finally handed one over — with no tax breakup. That is not just shady. That is unacceptable.

Once inside the room, I hoped things would improve. They did not. Barely warm water in the bathroom. Only one side table with the bed — the other side left inconveniently bare. The socket near the bed did not work, so charging a phone required acrobatics. The AC mysteriously shut down early morning. Curtains too narrow to actually block sunlight. The carpeted hallway leading to the room was a story in itself — worn out, dirty, and faintly smelling of mildew. If this is luxury, I would rather downgrade.

With the General Manager being an ex chef, I thought the food might be the hotel’s saving grace. It was not. We ordered pav bhaji to the room — a dish so bad it does not deserve a second mention. Breakfast next morning was an exercise in frustration. A simple request for scrambled eggs was repeatedly messed up. When they finally served something, it looked like a single egg beaten with air. Toast? Forgotten. Repeated requests for uttapam led nowhere — until I walked to the counter and discovered the kitchen had marked it as served even though it never reached my table.

The final straw came when I requested a pyaaz aloo parantha — my last hope to salvage the morning. Ten minutes passed, nothing came. I walked back, only to find the breakfast counter shut. Timing over. I called the restaurant manager, Abhijeet (if I remember right), who had earlier taken my order. He apologised sincerely, and even promised to send food to my room.

To their credit, the parantha did eventually arrive — but an hour later. By then, I was leaving the room, so I politely declined.

I made several attempts to reach the General Manager, Salil Fadnis. I was told he was not available. No one would share his number. I left him a message on Facebook. No reply. At this point, my patience had run out. And hence this column.

To clarify, Sahara Star is still being run by the Sahara family, though they are reportedly facing significant financial strain, including delays in lease payments to the Airport Authority of India. One of the staff members I spoke to even admitted that employees have been receiving their salaries after considerable delays. That perhaps explains the lack of morale, but cannot justify the complete breakdown of hospitality standards.

Sahara Star, once the crown jewel of airport hotels in Mumbai, is now an ill managed relic of its former self. A star that once shone bright now flickers feebly — a victim of neglect, financial stress, and managerial apathy.

One can only hope that a revival is still possible. Until then, I for one am steering clear of this property. And if you value your time, money and sanity, perhaps you should too.

The post From a Star to a Stain: My Disheartening Stay at Sahara Star, Mumbai appeared first on Indian Food Freak.

Punjab is a land of milk, ghee and makhhan. Some even call it a kukkad (chicken) nation whose sale hits a peak during evenings when people enjoy their whisky and that even turns the population to turn their native language to English (pun intended)

On my recent trip to Amritsar I had a few hits (from unexpected outlets) and a few misses from a few well known places.

Starting with Murthal where we had the first halt.

Amrik Sukhdev: A place where I love the tandoori Paratha with soft white butter. Even though it was 1am in the morning, this huge space was so full and buzzing that we had to wait for 20 minutes. I won’t say that we had to stand in the queue as there is no queue. Guests are left on their own to search for the table making them stand next to someone else’s table who is still eating, giving them glances to get up early. What a spoiler. Wonder why they can’t have a token system?

No taste in the chowmien and serving hot milk instead of kada hua (thickened) milk only strengthened my resolve to not go back there anytime soon.

Kesar da Dhaba, Amritsar: This has been one of my favourite joint for dal makhani along with crisp tandoori parantha. But this outlet has also got more touristy over the years. I skipped my breakfast to enjoy my lunch here. And after the meal, I even had to skip my dinner apart from getting acidic burps.

So would I go back to Kesar? I still might if I am on that side but making a special visit that side is totally unnecessary. Pains of taking a rickshaw or walking in those narrow lanes with a waiting of at least 30 minutes is not worth it.

Lassi: We tried lassi at Ahuja which is again average.

However we were pleasantly surprised with the lassi at Rang Panjab, a restaurant. It’s thick lassi with peda and malai on top is so good that it can beat any popular joints hand down.

Fruit Cream: If you like fruit cream then you must try at Rana Fruit Cream. Though the temperature at which it is served is not correct and it is more like fruit ice cream, it is still so tasty that one can easily ask for a repeat.

Kulcha: There are many recommendations for Kulcha in the city. Almost 10 years ago I did a kulcha trail and even gave certificate to Ashok Kulchewala but this time I was in no mood to explore so much.

I wanted to try so much more. But given the overdose of ghee, makkhan etc, I ate just 5 meals including breakfast instead of 10 meals that I could have had in the duration that I was there. Just adding more and more fat doesn’t make the meal tasty. It has to be the right proportions of everything, including love.

For a detailed list of eateries, check out www.indianfoodfreak.com/amritsar

– Pawan Soni

The post Amritsar – The Land of Faith, Food and Ghee appeared first on Indian Food Freak.

Café Delhi Heights is known for its innovative Food festivals from time to time, but this time they have designed the Best in the form of Rice above the Rest. In India, Rice is not only a staple on the plate but also a cultural mainstay.

In Indian Culture, rice holds great spiritual and ritual significance. It is a symbol of wealth and prosperity. Rice is a must at any major Indian cultural event, be it a morsel of kheer (rice pudding) or boiled rice being fed as the first solid food a child ever eats, to uncooked rice grains applied to foreheads with sandalwood paste to form a “tilak”- a burning symbol of the soul’s energy. Rice makes a number of appearances in Indian culture, weddings, prayers and scriptures as a symbol of well-being and prosperity. The annual calendar of festivals has many celebrations based on the harvest cycle of rice.

Vikrant Batra, Founder of Café Delhi Heights says that the versatility of rice makes it the most loved grain all over the world. Right from the Khichdi, to simple Pulao to fragrant pots of rice and spice meats called biryani, Rice is a feast beyond compare. Hence We at Café Delhi Heights thought of curating a special menu to celebrate this very superfood.

Chef Aashish Singh, Culinary Director at Café Delhi Heights further adds that we have designed this menu keeping in mind the rice acceptance in different states in different forms. Although Rice is high in the glycemic index still it is considered to be the best Grain, owing to a lot of variety available including fibrous variants like Red rice, etc. We have added dishes to the menu, which have their Origin from Karnataka, Andhra Pradesh, Assam, West Bengal, Maharashtra, and more. From the belt of Andhra / Karnataka, One can enjoy the Rive varieties like Curd Rice, Hyderabadi Biryani, Bisi Bele Bath, etc. One also gets to enjoy the specials from Maharashtra like Masale Bhaat, Payesh from Assam, Gian Pilaf from Goa, Tehri from Lucknow, Yakhni Pulao from Kashmir, and Jadoh from Meghalaya are added to this special menu too. Not only the specials from India but favorites from International Cuisines like Risotto, Paella, Jasmine rice with stir-fried greens, and Chipotle burritos bowl are added in the menu as well. Different varieties of rice like Sela basmati, Bangaru Theegalu, Rajbhog Arua rice, Dehradooni Basmati, Illupai Poo Samba, Musk budij, Goan short grain red rice, Ambe Mohar, Joha, etc have been procured to make sure that Each dish is prepared at its utmost accuracy with the perfect amalgamation of right flavours, spices and Chef’s Magic.

If you are a rice lover, then this feast is meant for you and your family.

FACT SHEET

The Festival is on till 6th Feb 2023

At All Café Delhi Heights.

Multiple outlets at Delhi- DLF Promenade, Sangam Courtyard, Rajouri Garden, Janakpuri, DLF Avenue Saket, Rajouri Garden, Janpath

Gurgaon- Crosspoint Mall, Cyber Hub Gurgaon, Ardee Mall, Good Earth Mall, Ambience Mall, AIPL.

Noida- DLF Mall of India, Starling Mall, etc.

Contact Number for Reservations- 9555254033, 8800691812

The post RICE ABOVE THE REST AT CAFE DELHI HEIGHTS appeared first on Indian Food Freak.

(Gurgaon, Haryana), India, 1st September 2022: The 9th edition of Big F Awards, organized by Indian Food Freak concludes amid much fanfare. Held on the 31st of August, Wednesday at The Westin, Gurgaon, the awards ceremony was nothing short of spectacular with the who’s who of the food and entertainment industry gracing the evening with their presence. The food gala was a celebration of
Gurgaon’s culinary culture where untapped local food marketers, home chefs, and home bakers got their share of recognition in addition to commercial establishments. In fact, the event’s sole objective was to provide a platform for small-scale but passionate food-preneurs to showcase their talent and
participate in the F&B space.

The Big F Awards started in the year 2014 and have steadily become the most sought-after and prestigious awards for culinary enthusiasts of Gurgaon. These Gurgaon-specific awards have helped showcase the city’s love for food and get recognised as a culinary capital. The Big F Awards 2022 honoured a variety of food categories ranging from local takeaway joints to fine dining restaurants and bars, in addition to a community of home bakers among others. The list of winners included Vir Sanghvi who was facilitated with Star of India, Lifetime Achievement award was awarded to Chef Manjit Singh Gill while Comorin won the Restaurant of the year award. Arvind Saraswat Young Chef award by Chef Ranveer Brar was bagged by Aditya Murali Shankar from Varq at Taj Mahal Hotel. Chef Aditya won
Rs50,000 apart from the trophy from the personal fund of Chef Ranveer Brar.

These awards are judged by some of the best Chefs and Food critics in the country including Chef Nita Mehta, Diwan Gautam Anand, Chef Manisha Bhasin, Mayur Sharma, Chef Sabyasachi Gorai, Pawan Soni, Chef Rakesh Sethi, and Rocky Singh. The awards provided chefs, bakers, and restaurateurs with a pool of opportunities to establish their identity and get recognised by the industry. Speaking on the same Pawan Soni, Founder of Indian Food Freak and The Big F Awards said, “We’re very happy with the way things have unfolded this year marking the 9th edition of Big F Awards. I humbly acknowledge and thank all our sponsors, jury members, attendees, and participants for making this event a huge success.”

Shibani Kashyap’s melodious performance enthralled the audience. Other key people who attended the awards include Chef Manish Mehrotra, Chef Kunal Kapur, Chef Ajay Chopra, Zoraward Kalra, AD Singh, Pankaj Bansal – Director, M3M India, Neeraj Kumar – MD, Beam Suntory, Nitin Seth – Vice Chairman, Tops, Kabir Suri – President NRAI amongst many others.

The post The 9th edition of ‘Big F Awards’ marks the celebration of Gurgaon’s culinary marvel -2022 appeared first on Indian Food Freak.

New Delhi, 18 August 2021: One of India’s most popular and fast paced hospitality brands, ‘Welcomhotel’ launched its latest outpost in Katra. Welcomhotel Katra has 83 well-appointed guest rooms, a swimming pool, an array of sublime activities on-site to keep one joyfully engaged.

Welcomhotel Katra offers a quintessential ITC Hotels culinary experience with signature dishes on offer. The WelcomCafe serves the best of gourmet flavours in international and regional vegetarian cuisine is one of a kind in its offerings and the finest in Katra. The traditional WelcomSthalika brings the best of this region’s vegetarian cuisine on a platter. The ingredients are sourced from the local farming community of the neighbourhood and are fresh & seasonal. The WelcomSthalika represents regional fare from Jammu region, and is prepared in Sattvik style bringing out the flavors predominant in Katra and adjoining areas. Some of these local preparations are Jammu Rajma, Ambal, Shingare ki Kadhi, Mewe ka kofta and Tumba ajwain aloo.

The curated menu uses locally grown ingredients like Jammu Rajma, walnuts, almonds, badi masala, tumba ajwain, shahi zeera, saunf, sonth and more in traditional style.  These Local Love meals will take guests on the expedition to the tastes of this rich temple cuisine recreating exclusive meal experiences.

One can discover holistic Ayurveda experiences and therapies for an overall reboot of the body and mind at the soon to open Kaya Kalp Spa. The hotel also offers an ideal space both outdoor and indoor, for events, weddings and celebrations with a seamless banquet space of 2750 sqft.

Just 45 kilometres away from the Jammu airport, Welcomhotel Katra is an idyllic destination nestled in the lush green valleys and panoramic views. Amidst the pine trees, breathtakingly beautiful landscape, the hotel stands tall like a crown jewel of Katra city. The hotel is dotted with miniature hand paintings created by budding artists from the region.

Already, the finest property in the city, Welcomhotel Katra brings joy to travelers seeking a fulfilling destination experience. With spiritual tourism on a constant surge, this new addition to the city of Katra makes for a welcome change to the city’s inventory. While the mere mention of Katra brings to fore images of the holy shrine of Mata Vaishno Devi, there is much more to this high point destination.

Katra city is located in the foothills of Trikuta Mountains in Reasi district. It has been a preferred place for devotees for decades for its proximity to the holy shrine of Mata Vaishno Devi has pilgrims visiting all year round. Katra is the base camp for aficionados not just going to Mata Vishnu Devi, the sanctum sanctorum but also nearby places of tourist attraction.

Welcomhotel Katra is the base camp for those wanting to partake of the region’s picturesque attractions, including Patnitop. For the thrill seekers and nature lovers, Patnitop is just 85 kilometres drive away and the route to the hill station is truly poetic with the beautifully lined with pine and cedar trees.

The Patnitop hill station is the only hill station where snowfall can be seen in the winters in Jammu and hence even the locals and guests from Katra come here during the winters.

River rafting features high on the itinerary of Katra guests. The thrill of rafting in the white waters of Chenab is an unmissable experience. Katra has one of the best rafting stretches in the world with its fifteen-kilometer-long stretch bordered by lush green surroundings. Adventure lovers throng this place for water sports activities and the mesmerizing beauty.

Speaking on the launch, Mr. Anil Chadha, COO, ITC Hotels said, “Brand Welcomhotel continues on its expansion spree offering guests the most beautiful destination properties like Welcomhotel Katra- popular for its scenic beauty and spiritual air. Katra truly offers the best of enriching experiences, for both pilgrimage and leisure. The globally acknowledged DNV platinum certified ‘WeAssure’ health and hygiene protocol at our hotels enables travelers to enjoy their holiday with complete peace of mind. “

Welcomhotel Katra is a destination that offers a gleeful experience to the discerning traveller who are in search of some rest and rejuvenation. Should one wish to pick a memorabilia or a local produce, one can shop in Katra for dried apples, home-grown organic products, Kashmiri chilies, woollen garments, leather jackets and hand painted miniature paintings in the colourful and bustling local markets.

The post ITC Hotels Launch Welcomhotel Katra appeared first on Indian Food Freak.