Indian Hotels Company (IHCL)’s flagship luxury brand, Taj, has released Tradition to Table, a cookbook compiled by chefs at Taj who drew inspiration from their moms’ recipes.

As a reflection of regional culinary traditions and family-led cooking techniques passed down through generations, the book compiles recipes from homes across India. The brand claims that flavours from places like Gangtok, Jaisalmer, Srinagar, and Chennai are featured in the collection.

With this new venture, Taj solidifies its position as a leading player in the Indian hospitality and food & beverage industries. Shamiana, India’s first 24-hour coffee shop, the Mumbai-based Harbour Bar, and the specialised eateries Golden Dragon and Wasabi by Morimoto are just a few of the iconic dining ideas that the brand has introduced throughout the years.

The project is in line with IHCL’s purpose-led strategy, according to the company. Traditional to Table will generate royalties that will be reinvested in the company’s CSR initiatives. The book, published by Rupa, will be sold in bookshops all around India.

The debut coincides with a growing trend in the hospitality industry toward businesses that go beyond the typical hotel experience to convey stories via food, preserve heritage, and engage consumers.