The Leela Hyderabad Elevates Garden-to-Plate Dining With In-House Hydroponic Farming

Hyderabad, 16th February 2026 - In a move that blends culinary precision with responsible hospitality, The Leela Hyderabad is spotlighting its on-site hydroponic garden, a fully operational, in-house growing system that supplies the hotel’s kitchens with fresh, pesticide-free produce year-round.

Already embedded within day-to-day culinary operations, the hydroponic garden is now being formally positioned as a cornerstone of The Leela Hyderabad’s sustainability-driven, ingredient-first F&B philosophy. By integrating controlled-environment agriculture within the premises, the hotel advances a true garden-to-plate model where select greens move from harvest to service in hours, not days.

Built on a soil-free, nutrient-managed water system, the setup enables precise control over growing conditions, delivering consistent quality, clean flavour profiles, and optimal texture. The method is significantly more water-efficient than conventional farming while reducing pesticide exposure, transportation dependency, and storage time.

The garden grows premium lettuce varieties such as butterhead, romaine, and red and green leaf, alongside a curated range of herbs, edible flowers, and microgreens used across restaurant menus and banquets. These include rosemary, thyme, sage, oregano, basil varieties, mint, parsley, lavender and garlic chives; edible flowers such as viola, calendula, dianthus and nasturtium; and microgreens like radish, pea shoots, mustard and red-veined sorrel among many other seasonal selections. Chefs harvest based on service needs, enhancing freshness, reducing waste, and strengthening ingredient traceability.

More than a back-end supply innovation, the hydroponic garden also serves as a guest experience touchpoint, with guided walkthroughs that showcase sustainable growing methods and garden-to-plate sourcing adding an educational and experiential layer to dining at the property.

“Our focus has always been on delivering excellence through both experience and responsibility. The hydroponic garden is a natural extension of our ingredient-first philosophy. It allows us to ensure freshness, consistency, and transparency while reducing resource intensity and supply-chain dependence for key produce. Beyond operational value, it also helps us create more meaningful guest experiences by bringing them closer to the source of what they consume through guided garden interactions and garden-to-plate storytelling.”

Rajesh Gopalakrishnan, General Manager, The Leela Hyderabad,

By investing in integrated growing systems and responsible sourcing practices, The Leela Hyderabad continues to evolve its F&B program through operational innovation aligning environmental mindfulness with the expectations of modern luxury dining.