Gourmet dining may cost more

The record-low rupee is threatening to spoil the taste of gourmet dining, with several five-star hotels mulling a revision of their menu-card rates to offset the spiralling cost of kitchen ingredients. 

Top-end hotels in India mostly use imported food items like meat, cheese, condiments, wines and liquor to pique the taste buds of their patrons. But with the rupee plumbing new lows, these imports have become 10-15% costlier, making it tough for hoteliers to keep the “wow!” factor without raising rates. 

Full report here Economic Times


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