Live stations, zero-waste menus, and regional Nepali ingredients elevated to fine dining — the food trends redefining the banquet experience this year.
Food at events has evolved from a logistical necessity into a centrepiece experience. Guests at a 2025 banquet expect flavour, story, and often, sustainability.
The biggest shift we have observed is the rise of live cooking stations. A pasta station with a chef hand-rolling and saucing to order, a momo station with a visible folding demonstration — these moments become conversation starters and memories in themselves.
Regional Nepali ingredients are having a renaissance. Timur pepper, lapsi candy, and buckwheat from the hills are appearing on appetiser platters and dessert menus, connecting guests to place and identity.
Zero-waste menus — where every off-cut has a purpose, vegetable scraps become broths, and leftover bread becomes croutons for the salad — are increasingly requested by corporate clients with sustainability mandates.
Our head chef updates the banquet menu seasonally with these trends in mind, while always preserving the classics that guests have come to love.