Eco Hotels and Resorts Ltd is strengthening its footprint in India’s food and beverage (F&B) segment by expanding its portfolio of concept-driven restaurants and cafés, with plans to launch a premium non-vegetarian restaurant as part of its growth strategy.
The hospitality company said its restaurant brands are designed to cater to both hotel guests and local diners by offering distinct culinary experiences centred on authentic flavours, curated menus and memorable hospitality.
Diverse dining concepts
Eco Hotels’ existing F&B portfolio comprises Sahar, GG’s Rooftop Lounge, Kick In the Brick, and EcoSip Café, each catering to different customer preferences while complementing the company’s hospitality business.
Sahar, the company’s flagship restaurant, focuses on pure vegetarian dining with Satvik, Jain, and no onion-no garlic cuisine, blending traditional Indian recipes with contemporary presentation.
GG’s Rooftop Lounge offers a family dining experience featuring a 100% vegetarian Pan-Asian and Continental menu, complemented by panoramic city views.
Kick In the Brick combines global vegetarian cuisine with live entertainment, music and sports screenings, creating a vibrant social dining destination for families.
Meanwhile, EcoSip Café targets coffee enthusiasts and professionals with artisan coffee, premium teas, freshly prepared café favourites and a contemporary ambience suitable for casual meetings and everyday gatherings.
Premium non-vegetarian restaurant planned
As part of the next phase of its culinary expansion, Eco Hotels will soon introduce a premium non-vegetarian restaurant showcasing India’s regional cuisines alongside international favourites.
The company said the upcoming restaurant will further diversify its dining portfolio and reinforce its presence in India’s evolving hospitality and F&B market.
Own unique identity and dining experience
Eco Hotels and Resorts Head, Marketing & F&B Business, Chirag More, said every restaurant in the company’s portfolio has been designed with its own unique identity and dining experience.
He said the company’s vision extends beyond serving quality food to creating memorable experiences through authentic flavours, thoughtful hospitality and distinctive ambience. According to him, Eco Hotels will continue to develop restaurant brands that cater to diverse consumer preferences while maintaining high standards of quality, innovation and consistency.
The company said it remains focused on developing differentiated restaurant concepts that resonate with changing consumer tastes while strengthening its position in India’s hospitality sector.