Eco Hotels & Resorts Expands Restaurant Portfolio Across India with Distinctive Dining Concepts and New Premium Launch

Written By: Tuhin Sarkar

Tuhin Sarkar

Tuhin Sarkar is a Senior Journalist at Travel and Tour World with more than 10 years of experience in travel and tourism journalism. A post-graduate in Journalism and Mass Communication from Jadavpur University, he combines strong research, industry knowledge and storytelling expertise to produce engaging, insightful and impactful travel news and fascinating feature stories.

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July 17, 2026 8:27 PM |

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Eco Hotels & Resorts is accelerating its expansion in India’s food and beverage sector by building a diverse portfolio of restaurant brands designed to cater to changing consumer tastes. From wellness-focused vegetarian dining and rooftop experiences to vibrant social lounges and speciality cafés, the hospitality company is positioning its culinary concepts as standalone dining destinations while reinforcing its broader hotel business. With a premium non-vegetarian restaurant also set to debut, the company is aiming to broaden its appeal across multiple customer segments.

India’s hospitality industry is witnessing a growing shift towards experience-led dining, where restaurants are no longer viewed merely as hotel amenities but as independent destinations that attract both travellers and local communities. Recognising this trend, Eco Hotels & Resorts is expanding its culinary footprint with a portfolio of distinctive restaurant concepts that combine authentic cuisine, carefully curated menus and memorable hospitality experiences.

The company’s strategy reflects the increasing demand for specialised dining formats that cater to diverse lifestyles, dietary preferences and social occasions. Rather than relying on a single restaurant model, Eco Hotels & Resorts has introduced multiple brands, each with its own identity, ambience and culinary philosophy.

Its current portfolio includes Sahar, GG’s Rooftop Lounge, Kick In the Brick, and EcoSip Café, while a premium non-vegetarian restaurant is scheduled to open in the near future.

Building Restaurant Brands Beyond Traditional Hotel Dining

Hotels across India are increasingly investing in signature restaurants that appeal to local residents as much as hotel guests. Eco Hotels & Resorts has adopted this approach by creating restaurant concepts that are capable of operating as destination venues in their own right.

The company’s dining strategy focuses on offering customers different experiences depending on the occasion, whether they are looking for wellness-oriented meals, family dining, social gatherings or casual café environments.

Each restaurant has been developed around a distinct concept rather than following a uniform hospitality model. This allows the brand to serve multiple customer groups while strengthening its food and beverage business alongside its accommodation operations.

By diversifying its restaurant portfolio, Eco Hotels & Resorts is also responding to evolving consumer expectations, where diners increasingly seek atmosphere, authenticity and personalised experiences in addition to quality cuisine.

Sahar Champions Pure Vegetarian and Wellness-Focused Dining

Among the company’s flagship concepts, Sahar occupies a unique position by focusing entirely on mindful eating and traditional Indian culinary values.

The restaurant offers a menu centred on 100 per cent pure vegetarian, Satvik, No Onion No Garlic, and Jain cuisine, making it one of the few hospitality dining concepts dedicated to serving guests with highly specific dietary preferences.

The culinary philosophy combines authentic Indian recipes with contemporary presentation while maintaining traditional preparation methods that align with wellness-oriented lifestyles.

As awareness around healthy eating and specialised diets continues to increase, restaurants offering carefully curated vegetarian experiences have become increasingly popular among both domestic and international diners.

Sahar has been designed to meet this growing demand while preserving the authenticity of Indian vegetarian cuisine.

GG’s Rooftop Lounge Delivers Elevated Family Dining

Eco Hotels & Resorts has also strengthened its premium dining offering through GG’s Rooftop Lounge, which combines panoramic city views with an elegant rooftop setting.

The restaurant specialises in 100 per cent vegetarian Pan Asian and Continental cuisine, offering guests a refined dining experience suitable for family celebrations, social gatherings and special occasions.

The combination of scenic surroundings, contemporary interiors and an internationally inspired menu enables GG’s Rooftop Lounge to cater to guests seeking an upscale yet welcoming atmosphere.

Rooftop dining continues to attract increasing interest across India’s metropolitan markets, particularly among consumers looking for memorable dining experiences that extend beyond food alone.

By pairing elevated hospitality with carefully curated cuisine, GG’s Rooftop Lounge contributes another distinctive dimension to the company’s expanding culinary portfolio.

Kick In the Brick Creates a Social Dining Destination

Recognising the growing popularity of experiential dining, Eco Hotels & Resorts has introduced Kick In the Brick, a concept designed around entertainment as well as cuisine.

The venue combines global vegetarian dishes with live music performances, sports screenings and family-friendly entertainment, creating an energetic social atmosphere that appeals to multiple generations.

Rather than functioning solely as a restaurant, Kick In the Brick has been positioned as a leisure destination where guests can dine, socialise and enjoy live events in a relaxed environment.

The concept reflects broader consumer trends, where restaurants increasingly serve as social hubs that encourage longer visits through entertainment-led experiences.

By integrating food, music and live events, Eco Hotels & Resorts aims to provide customers with a dynamic alternative to conventional casual dining.

EcoSip Café Targets Everyday Coffee Culture

Coffee culture continues to expand rapidly across India, with cafés increasingly becoming preferred venues for informal business meetings, remote working and everyday social interactions.

Eco Hotels & Resorts has entered this growing segment through EcoSip Café, which has been developed as a contemporary coffee destination.

The café offers artisan coffee, premium teas and freshly prepared café favourites within a comfortable modern setting designed for both professionals and casual visitors.

Unlike larger restaurants that cater primarily to scheduled dining occasions, EcoSip Café focuses on regular daily visits, providing guests with a welcoming environment suitable for quick meetings, individual work sessions or relaxed conversations.

The concept enables the hospitality company to broaden its customer engagement beyond traditional meal times while attracting a wider urban audience.

Premium Non-Vegetarian Restaurant to Expand Culinary Portfolio

The next phase of Eco Hotels & Resorts’ food and beverage expansion strategy will see the launch of a premium non-vegetarian restaurant.

According to the company, the upcoming concept will celebrate India’s rich regional culinary traditions while also incorporating popular international dishes.

The addition represents an important milestone in broadening the company’s restaurant portfolio, allowing it to serve customers seeking premium non-vegetarian dining experiences alongside its existing vegetarian-focused concepts.

With India’s restaurant industry continuing to diversify, expanding into premium non-vegetarian cuisine enables Eco Hotels & Resorts to appeal to an even broader customer base while strengthening its competitive position within the hospitality sector.

The forthcoming launch also demonstrates the company’s intention to continue investing in food and beverage innovation as a long-term growth driver.

Leadership Highlights the Vision Behind the Culinary Expansion

Commenting on the company’s expanding restaurant portfolio, Chirag More, Head of Marketing & F&B Business at Eco Hotels & Resorts, emphasised that each restaurant has been created with its own distinct identity rather than following a standardised hospitality model.

He explained that the company’s ambition extends beyond serving quality food, focusing instead on delivering memorable dining experiences through authentic flavours, carefully designed ambience and attentive hospitality.

According to More, every restaurant concept has been thoughtfully developed to meet different dining preferences while maintaining consistent standards of quality, innovation and service.

He added that as Eco Hotels & Resorts continues expanding its culinary portfolio, the company remains committed to building restaurant brands that become preferred dining destinations for guests across India.

Food and Beverage Becomes a Strategic Growth Pillar

India’s hospitality industry increasingly recognises food and beverage operations as an important source of revenue, customer engagement and brand differentiation.

Rather than treating restaurants as supplementary hotel facilities, many hospitality groups are investing in standalone culinary brands capable of attracting strong local patronage throughout the year.

Eco Hotels & Resorts’ multi-brand restaurant strategy aligns closely with this evolving market direction.

By offering specialised concepts ranging from wellness dining and rooftop experiences to cafés and entertainment-focused venues, the company is building a diversified culinary ecosystem designed to respond to changing consumer behaviour.

As the hospitality sector continues to evolve, experience-led dining is expected to remain a significant driver of customer loyalty and long-term business growth.

With an expanding portfolio of carefully differentiated restaurant concepts and another premium dining brand preparing to launch, Eco Hotels & Resorts is positioning itself to play an increasingly prominent role in India’s competitive hospitality and food service landscape while creating memorable experiences for travellers and local diners alike.