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At Oberoi Hotels & Resorts, our commitment to sustainability is as enduring as our legacy. For over 90 years, we have embraced the essential elements of earth, water and air with practices that protect, preserve and nurture. From replacing single-use plastics with glass and bamboo alternatives to harnessing solar, wind and hydro energy, we strive to reduce our environmental footprint every day.
We embrace the principles of the Slow Food movement - favouring seasonal produce, traditional techniques and locally sourced ingredients to create cuisine that is both nourishing and meaningful.
In the red-earth gardens of The Oberoi, Marrakech, ancient olive trees whisper stories of time. Their fruit is hand-harvested and cold-pressed into a rich, golden oil served fresh in our kitchens, alive with the essence of place.
At The Oberoi Sukhvilas Spa Resort, New Chandigarh sunlight ripens oranges in our orchards, which are transformed into a bright, house-made marmalade served at breakfast. By night, Kaanan serves slow-cooked recipes from royal courts and family kitchens, sourced with local ingredients and timeless tradition.
At Lapis, The Oberoi, Bengaluru, indulgence finds a lighter footprint. The weekday lunch buffet has made way for a thoughtfully crafted à la carte menu minimising waste, maximising flavour, and reimagining fine dining with purpose.
We look forward to sharing more experiences for you to cherish each month.
