AI Generated Summary
- As Jalandhar prepares for the sporting action, its hotel kitchens are set to become a meeting point of cultures, where Korean, Chinese, Bangladeshi and Punjabi flavours will share the spotlight with the competition on the field.
- The Japanese contingent is expected to reach Jalandhar on October 22, followed by the Malaysian team on October 23, adding to the international arrivals ahead of the tournament.
- For the city’s hotels, the championship presents an opportunity to showcase their ability to cater to diverse culinary traditions while meeting the practical demands of professional athletes.
As the city prepares to host the Asian Champions Trophy beginning October 27, its hospitality industry is getting ready to offer visiting international players a taste of home. Leading hotels have begun designing specialised menus that combine familiar Asian delicacies with nutrition-focused meals, ensuring that athletes remain comfortable and well-nourished throughout their stay.
The tournament, featuring six teams — India, Korea, Japan, China, Malaysia and Bangladesh — has prompted hotels across Jalandhar to make arrangements extending beyond accommodation. From customised dining options and high-protein meals to hygiene and laundry facilities, establishments are tailoring their services to meet the needs of international sporting contingents.
At Golden Tulip, preparations are underway to welcome the Korean squad, which is expected to arrive on October 24. The hotel’s culinary team has planned an assortment of Korean-inspired dishes, including bean sprout salad and soy garlic chicken, alongside other international favourites such as chicken bolognese.
According to Nikhil Sharma, Assistant Director of Sales at Golden Tulip, particular attention is being paid to the nutritional needs of the athletes. The menu will feature protein-rich preparations, fish, cheese and traditional Korean accompaniments, with an emphasis on providing balanced meals during the players’ stay.
Sharma said the hotel was working around an estimated dietary intake of 1,500 to 3,000 calories for the players, with meal preparations adjusted to their requirements. Dinner offerings, in particular, would include protein-rich options to support the athletes’ nutritional needs.
Meanwhile, Hotel Ambassador is preparing to host the Chinese contingent with a menu featuring a wide selection of Chinese dishes. Its kitchen will offer familiar preparations throughout the day, including Hakka noodles, chilli Manchurian and steamed vegetables in hot garlic sauce.
Pradyut Das, General Manager of Hotel Ambassador, said the hotel was making arrangements to provide Chinese cuisine across breakfast, lunch and dinner, with both snacks and main-course dishes included. Apart from food, the management is also focusing on maintaining hygiene standards and ensuring efficient laundry services for the visiting players.
For the Bangladesh team, scheduled to arrive on October 23, Ramada by Wyndham is planning a culinary spread featuring biryani, fish preparations and kebabs. The hotel’s kitchen will also seek inputs from the players to accommodate their individual preferences and dietary requirements.
Shobha Ram, Executive Chef at Ramada by Wyndham, said the aim was to make the players feel at home while also introducing them to the region’s distinctive food culture.
Alongside familiar dishes, the hotel hopes to serve Punjabi specialities such as Amritsari kulchas and chole bhature, offering the visiting athletes an opportunity to explore local flavours during their stay.
The Japanese contingent is expected to reach Jalandhar on October 22, followed by the Malaysian team on October 23, adding to the international arrivals ahead of the tournament.
For the city’s hotels, the championship presents an opportunity to showcase their ability to cater to diverse culinary traditions while meeting the practical demands of professional athletes. With different teams bringing distinct food preferences, chefs and hospitality staff are working to strike a balance between authentic flavours, nutritional considerations and the warmth of Punjabi hospitality.
As Jalandhar prepares for the sporting action, its hotel kitchens are set to become a meeting point of cultures, where Korean, Chinese, Bangladeshi and Punjabi flavours will share the spotlight with the competition on the field.
