From Classic to Cutting-Edge: Aerocity’s
Evolution as a Culinary Playground
A decade ago, Aerocity was just a convenient location near the airport. Today, it has evolved and become much more than that. It has become a culinary haven, a business hub and much more. One of the biggest draws for GMR Aerocity is its upscale and diverse culinary offerings, from Indian to experimental fusion, there is something for everyone.
A New Identity Rooted in Food
Food has always been a cultural signifier, and at Aerocity, it is a symbol of transformation and innovation. The district is home to the world’s leading restaurants that cater to everyone, from global travellers to the locals who enjoy diverse food options.
But at GMR Aerocity, the restaurants are not just filling plates; they are doing much more than that. For the chefs at GMR Aerocity, they are telling stories, narrating tales that connect people to different places, memories and ideas. The chefs here are the curators and cultural ambassadors.
Chef-Driven Innovation
An example of this is Chef Sumit Sabharwal of Holiday Inn. He is well known for blending global flavours with many local indian techniques. The menus he crafts know the tastes of transient yet demanding audiences. Dishes that he creates are tailored, seasonal and personal. His Italian restaurant L’Osteria Bella has earned awards not just for taste but for its ability to adapt and surprise.
Another example of this is Chef Ranveer Brar. He is known for his dynamic TV presence and how he brings his culinary storytelling to life with the help of pop-ups, collaborations and masterclasses.
Together, chefs like Sumit and Ranveer represent a movement. They’re pushing Aerocity beyond the realm of predictable hotel buffets into the territory of true gastronomic exploration.
Experiences Over Plates
At GMR Aerocity, dining has evolved to an experience around the meal; it is no longer restricted to sitting down and eating food. Restaurants are investing in the plating, storytelling, ambience and the service to ensure that the food is memorable. With things like chef tables, seasonal tasting menus. Collaboration and much more, the clientele has become more and more diverse.
The rise of third-wave cafes like Roasted by Roseate and experimental bars like Norman at JW Marriott are signs of this evolution.
The Business of Food
Food and the cuisine business are a major part of the Aerocity traction. With the diverse range of people who come to the Aerocity and travel, every restaurant must operate at a high standard to please people. The restaurants are no longer competing with their neighbours; they are keeping up with high-end establishments in New York, Tokyo and London.
Aerocity’s F&B offerings now rival the best in the country. They bring together technique, presentation, and business acumen in ways that elevate the entire district.
