Four Points by Sheraton New Delhi Airport Revamps Dining Experience at The Eatery

Four Points by Sheraton New Delhi Airport has introduced a redesigned menu at its all-day dining restaurant, The Eatery. The initiative is led by Executive Chef Pradeep Semwal, who brings over 20 years of international culinary experience to the project. The updated offering combines regional Indian dishes with global cooking methods, while also integrating sustainable sourcing practices.

Chef Semwal’s background—rooted in Indian cuisine and influenced by culinary experiences across Southeast Asia—has shaped the approach to the new menu. “His deep-rooted passion for regional cuisine and commitment to responsible sourcing are at the heart of the menu’s thoughtful design,” the hotel stated.

The revised menu covers a broad selection of Indian and international dishes. Breakfast options now include American-style meals such as farm-fresh eggs, chicken sausages, and hash browns, alongside Continental choices like fresh pastries and cereals. The Indian breakfast segment includes North Indian items like Aloo Parantha with curd and pickle, as well as South Indian options such as Dosa and Idli with traditional accompaniments.

In keeping with current sustainability trends in the hospitality industry, the menu incorporates seasonal ingredients sourced locally. A number of new dishes reflect this approach, including the 'Taste of Thailand' series and several 'Farm-to-Table' offerings designed to reduce food waste and emphasize freshness.

The updated selection also includes appetizers, soups, salads, main courses, and desserts. Notable dishes range from Dal Makhani to Thai curries, with dessert options like Tiramisu and Gulab Jamun rounding out the menu. The changes aim to offer a wider variety for both hotel guests and local patrons.

The Eatery’s new menu is available daily and is part of a broader strategy by the hotel to enhance its dining services. Positioned near the airport, Four Points by Sheraton New Delhi Airport is catering to a mix of international travelers and local residents by offering a menu that balances traditional flavors with contemporary trends in hospitality dining.