#luxurybreakfast

 *IntroI book hotels for beds. I _stay longer_ for food. A great hotel meal means you don’t need to Google “restaurants near me” or argue with Swiggy at midnight. These 7 spots aren’t just “hotel food.” They’re the reason I’d rebook the room. No sad continental buffets here. *Hotel Foodie Rule:* If the buffet costs more than a nice restaurant in town, it better be unforgettable. These are. *1. Peshawri at ITC Hotels – Delhi, Mumbai, Chennai

*Order:* Dal Bukhara + Butter Chicken + Garlic Naan *Why It’s Legendary:* That dal cooks for 18 hours. It’s smoky, buttery, and ruins all other dal for life. *Hotel Hack:* You don’t need to stay. But if you do, room service at 1 AM hits different. ₹1,200 for dal sounds insane till you taste it. *Best City:* ITC Maurya Delhi = original. But ITC Grand Chola Chennai’s version = 9.5/10. *Travel Bee Tip:* Skip the buffet. Go a la carte. 2 people = ₹4,000 and you’ll roll out happy. *Detox Moment:* I’ve driven 45 mins just for takeaway.

*2. Breakfast at The Oberoi Udaivilas – Udaipur

*Vibe:* You’re eating on a courtyard overlooking Lake Pichola. Peacocks. Live flute. *Must-Eat:* Laal maas eggs benedict. Rajasthani twist on eggs. Jalebi + rabri station made fresh. *Why Book the Room:* Breakfast is ₹2,500+tax for outsiders. Free if you stay. *Hotel Hack:* Request “lake-facing table” 1 day before. Sunrise + coffee = core memory. *Travel Bee Tip:* Go at 7:30 AM. Tourists sleep in. You get the view + silence. *Worth It?* Yes. I’d pay ₹20K/night just to start my day here.

*3. Avartana at ITC Grand Chola – Chennai

*Order:* 7-course Tasting Menu ₹3,000 *Why It’s Different:* South Indian food, but molecular gastronomy. Banana leaf foam. Rasam consommé. Curry leaf ice cream. *Skeptic to Fan:* I thought “foam = pretentious.” Then I ate it. *Best Dish:* Podi prawns + coconut snow. *Hotel Hack:* Book lunch instead of dinner. Same menu, 20% cheaper, easier reservation. *Travel Bee Tip:* Tell them spice level. “Andhra spicy” means actual fire. *Worth It?* For foodies, 100%. It’s art you eat.

*4. Floating Breakfast at Taj Lake Palace – Udaipur

*Vibe:* You’re in a 1746 white marble palace in the middle of a lake. Breakfast floats to your room in a pool. *What’s On It:* Masala omelette, fresh fruit, croissants, juice — in a carved wooden tray in your private pool. *Why Book:* You can’t buy this as an outsider. Rooms start ₹45K, but this photo = your entire Instagram for a year. *Hotel Hack:* Order at 8 AM. Light is best, pool is calm, no boat traffic yet. *Travel Bee Tip:* It’s messy. Eat fast or your croissant gets soggy. No shame in asking for a normal table after photos. *Worth It?* Once in a lifetime, yes.

Indulge in the luxurious flavor of truffle with these creamy scrambled eggs. The combination of truffle oil and butter creates a rich and savory dish that's perfect for a special breakfast or brunch.

Ingredients: 4 large eggs. 1 tablespoon truffle oil. 2 tablespoons unsalted butter. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Put the eggs in a bowl and mix them together with a whisk. Put the butter in a nonstick skillet that is on medium-low heat. Melt the butter and then add the truffle oil. Put the eggs into the pan after whisking them, and don't touch them for a moment. They will start to set around the edges. Use a spatula to gently stir the eggs and move them from the edges to the middle. Stir the eggs every so often while they're cooking until they're mostly set but still a little runny. Take the pan off the heat while the eggs are still a little runny. The eggs will continue to cook from the residual heat. Add salt and pepper to the scrambled eggs as needed. Add fresh chives as a garnish and, if you want, drizzle some extra truffle oil on top. You should serve the truffle scrambled eggs hot and enjoy them.

Prep Time: 5 minutes

Cook Time: 5 minutes

There's something deeply satisfying about a breakfast that looks and tastes like it came from a five-star hotel — especially when you made it in your own kitchen. Luxury breakfast isn't about expensive ingredients. It's about technique, plating intention, and choosing quality over quantity.

Smoked salmon Benedict with dill crème fraîche. Ricotta-stuffed French toast with fig compote. Whipped labneh with honey and pistachios. These are breakfasts that slow mornings down in the best way.

I've curated a collection of genuinely luxurious breakfast recipes with step-by-step guidance for recreating that elevated morning experience at home.

Savour a selection of warm breads and fruits from a floating basket while gazing at the sea. This signature breakfast at SAii Phi Phi Island Village defines hospitality and relaxation.