Restaurant India News: Leela Ambience Gurugram Introduces Forest View Deck With Farm-to-Fork Focus

The Leela Ambience Gurugram Hotel and Residences has introduced Forest View Deck as part of its food and beverage portfolio, positioning the concept around farm-to-fork sourcing and sustainable procurement. The new dining format is located poolside and includes cabana-style seating with views of the adjoining forest area. The outlet is structured as an open-air dining space designed to support low-intervention service and relaxed dining occasions within the property.

The concept is aligned with the hotel’s focus on responsible sourcing and ingredient traceability. The menu is based on season-led cooking and produce sourced from the hotel’s in-house supply chain. This includes The Leela Farm, a 3.5-acre organic farm in the Gurugram district that supplies seasonal vegetables, fruits, and select dairy products grown without chemical inputs. The sourcing model is further supported by The Green House, a hydroponic glasshouse located at Forest View Deck, which grows lettuces, tomatoes, and herbs using soil-free cultivation methods. These supply channels are intended to improve consistency of quality, freshness, and supply control while reducing dependence on external vendors.

Abhishek Gupta, Executive Chef at The Leela Ambience Gurugram, says, “At the Forest View Deck, our cuisine begins with the season and ends with responsibility. We cook root to fruit, honouring Indian produce through sustainable, zero-waste gastronomy. Everything we grow in our hydroponic glass house and organic farm shapes a menu that respects nature, celebrates farmers, and reminds us that flavour and care must always go hand in hand.”

The dining format allows the property to integrate its in-house agricultural resources directly into menu planning, with ingredients harvested close to service time. The menu is structured to change across the four seasons, enabling the kitchen team to align offerings with seasonal availability and manage food costs through planned sourcing cycles. The beverage programme is positioned to match the food menu in terms of balance and seasonality, supporting a cohesive product offering.

From a hospitality operations perspective, Forest View Deck reflects a broader shift among luxury hotels towards vertically integrated sourcing models. By combining on-site hydroponics with produce from its own farm, the property is building supply stability while aligning with rising guest demand for transparency in sourcing. The open-air format also supports differentiated dining occasions across daytime and evening service windows, allowing the hotel to optimise space utilisation and diversify its food and beverage revenue streams.