How restaurants at ITC are assuring 'Luxury' with its WeAssure Programme

Grand Market Pavilion, the buffet restaurant at ITC Royal Bengal has always been a carnival for all generations. The at-site Kebaberie and colorful buffet counters with its pathways and live kitchen adds a touch of breeziness to the ambience, which is warm, welcoming and exciting.

The buffet has an array of local delicacies, unexplored cuisines from the North East India, dishes from Kitchens of India and signatures from the Global Galley in addition to the artisanal, the sweet and the subtle at the dessert studio, thus presenting an experience like no other.

The restaurant draws inspiration from the iconic New Market or Hogg Market of Kolkata, once a treasury of produce for the country.

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Keeping pace with international trends, the restaurant serves an immersive culinary experience, creating the ambience of a gourmet food district. It is a vibrant, bustling showcase of the finest in local, Indian and global fare.

In keeping ITC Hotels ethos of Responsible Luxury and tailored to the present times, the experience has inculcated elevated hygiene protocols, state-of-the-art technology and Savlon & other advanced disinfectants as recommended by World Health Organization (WHO) and Ministry of Health & Family Welfare (MoHFW) across all touch points for the guests’ safety and wellbeing.

“Grand Market Pavilion offers immersive dining keeping pace with international trends, showcasing the finest in cuisines from across the globe,” shared Tejinder Singh, Area Manager East ITC Hotels & Cluster General Manager ITC Royal Bengal & ITC Sonar.

 The WeAssure programme, a ‘Responsible Luxury’ initiative that is first of a kind in the industry, is ITC Hotels' commitment towards health, hygiene and safety, designed in collaboration with medical professionals and disinfection experts to further enhance the existing hygiene and cleaning protocols.

The following are our detailed WeAssure program guidelines for the BRUNCH AND DINNER offering:

Restaurant layouts and seating arrangements have been remodeled to maintain safe distancing. Alternate Tables with 50% seating capacity of the Restaurant will be operational

All Chefs & service associates will wear PPE (Personal Protective

Equipment) and adhere to stringent safety norms and hygiene protocols.

Service associates to always maintain a safe distance from guests

 The entire buffet is covered with a protective shield which does not expose food. The Guests will be served by the service associate through a secure opening in the shield.

 The Service Associates and WeAssure Ambassadors will conduct temperature checks and coordinate with Chefs as required maintaining safe distancing.

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Tables and chairs are duly sanitised after every use.

All tables have been de-cluttered. Common sharable items have been replaced with individually packed condiments. No common items which can be shared to be left on the table. Individual serving for condiments and sauces to be served on request. Eg. Salt, Peper, Oregano, Chili flakes, Butter, Pickle and Olive Oil.

All crockery, cutlery, glassware is sanitized.

Savlon hand sanitizers with 70% Alcohol are available for guest use.

While doing clearance from table no soiled equipment is left on the side station, but carried straight to the dishwashing.

Guests would be encouraged to settle bills through contactless payment modes, i.e., QR code scan through EDC Machine or Payment link through CC avenue.