How some boutique lodges within the South spent lockdown and now, as digital turns into ‘precise’
When the pandemic hit, Instagram went again to its roots: being a platform the place folks have been sharing the meals that they had cooked or baked. In the meantime, the hospitality business turned to wellness — stay classes with yoga instructors, psychological well being conversations, work at home ideas. However when journey restrictions have been laid down indefinitely, they have been in dire want of content material not simply to maintain their social media handles lively, but in addition to remain recent in folks’s reminiscences. Extra so for single-owner properties which have carved a distinct segment for themselves with their signature menus, private consideration and Insta-friendly interiors.
At The Bangala in Karaikudi — recognized for his or her home-style, conventional Chettinadu delicacies — the day by day menu is set primarily based on the produce from their backyard. Throughout lockdown, the Fb web page had notes on their single-origin spices and low. A video of the charismatic founder Meenakshi Meyyappan, 86, discussing Chettiar historical past with Dwell Historical past India was a preferred addition.
Conventional meals at The Bangala
“We’re encouraging company to recreate the dishes from our cooking classes, and share movies and images of their efforts. Similar for many who personal The Bangala Desk cookbook,” says supervisor Yacob George, who additionally handles the property’s social media. Going ahead, we are able to anticipate stay cooking classes with their in-house cooks, however there can be no influencers or self-appointed meals historians. “Our USP is the genuine Chettinad expertise introduced by our workers. We wish to spotlight that,” he explains.
At Arjun Motha’s Aqua Outback in Tuticorin, other than kite browsing and kayaking, post-pandemic provides embody celebratory dinners and seafood specials. Anantya Resorts close to Kanyakumari shared IGTV movies of their signature dishes like karimeen pollichathu and Kerala rooster roast. At all times marketed as a photo-op vacation spot, their new floating breakfast, ideated by administrators Lakshmy Ashok and Lavanya Ramachandran, is served within the pool villas overlooking Chittar Lake.
Anantya’s floating breakfast
At Svatma in Thanjavur, normal supervisor Okay Sridhar says conventional variations of immunity-boosting juices have been an enormous hit, as have been stay cooking classes with their chef, Raghu Babu, and 9 styles of sundal for Navratri. Now that they’re open for enterprise once more, they may proceed sharing food-related posts as they’ve introduced in additional curiosity, provides Sridhar. Even for those who select to not journey and expertise these culinary delights in particular person, tune into the social media platforms to get your fill.