Fairmont Jaipur Replaces Refined Oil with Four New Cooking Mediums Across Kitchens

Shift Towards Health-Forward Cuisine

Fairmont Jaipur implemented a health-focused culinary initiative across its kitchens, replacing refined oil with clarified butter and mustard oil for Indian cuisine, and olive oil and cold-pressed canola oil for Western, Pan-Asian and other global preparations. The change follows a month-long assessment of cooking styles, preparation methods and menu categories.

The transition aims to offer guests food that supports wellbeing while retaining flavour and cooking traditions. By using cooking mediums naturally rich in Vitamin E, Vitamin K and essential omega fatty acids, the hotel seeks to enhance nutritional value and reduce the use of heavily processed fats.

The initiative also includes sourcing mustard oil and clarified butter from village communities in the region. This approach supports local producers and aims to provide freshness and quality in sourcing.

The move reflects changing preferences among travellers and diners for transparent, traceable food, with wellness emerging as an essential consideration in hospitality. Fairmont Jaipur aims to incorporate this approach into its culinary operations.

“This transition is not simply an operational change but a long-term culinary philosophy,” said Anal Uniyal, Director of Culinary, Fairmont Jaipur. “Different oils perform differently under heat, and choosing the right medium enhances both flavour and digestibility. By replacing heavily refined fats with nutrient-rich alternatives, we are elevating the overall health profile of our food while remaining true to authentic cooking traditions.”

The culinary team is reviewing menus, training, ingredient mapping and cooking techniques to support a long-term framework for health-focused cuisine. This includes chef training and engagement with local farmers and small-scale producers.

“Our approach to hospitality extends to the wellbeing of our guests and the communities around us. By adopting cleaner cooking mediums and sourcing directly from local producers, we aim to create cuisine that is wholesome, authentic, and responsibly crafted,” said Rajat Sethi, Cluster General Manager, Fairmont Jaipur and Raffles Jaipur.

Fairmont Jaipur states that the initiative reflects its broader focus on responsible practices and community linkages while maintaining culinary standards.