Accor India Hosts Avakaya Ceremonies at Vizag Resorts

Visakhapatnam, May 7, 2026: The latest chatter from hotel floors in coastal Andhra points to a clear shift, guests don’t just want to eat local food anymore, they want to get their hands dirty making it.

Accor-operated properties Novotel Visakhapatnam Varun Beach and The Bheemili Resort leaned into that idea with Avakaya Mixing Ceremonies on May 2 and 3, turning a traditional mango pickle ritual into a guest-facing experience.

The two-day rollout started at The Bheemili Resort on May 2 and wrapped at Novotel Visakhapatnam Varun Beach on May 3. And the pitch was simple, bring guests into the process, not just the plate.

Experiential Format Across Two Properties

At The Bheemili Resort, the setup was raw and hands-on.

Guests worked with chopped mangoes, spices, and gingelly oil, guided step-by-step by the kitchen team. No shortcuts. No pre-mix. Just the actual process.

They learned balance. They learned preservation. And they saw why Avakaya isn’t just thrown together.

The next day at Novotel Visakhapatnam Varun Beach, the tone shifted.

Less instruction. More interaction.

Guests mixed, talked, shared stories. Some knew the tradition, others didn’t. But the room turned social fast. That’s where the hook landed, the food became a conversation starter.

Focus on Andhra Culinary Heritage

Avakaya isn’t just a recipe in Andhra Pradesh. It’s a seasonal ritual.

Every summer, families come together to prepare it. It’s about timing, technique, and memory. And often, it’s passed down without ever being written.

These events tried to bottle that feeling inside a hotel setting.

And they did it by letting guests participate, not just watch.

This is where many hotels are heading now, less buffet, more involvement.

Curated Food and Beverage Integration

Food backed the experience at both venues.

At The Bheemili Resort, the ceremony flowed into a spread of Andhra dishes and seasonal drinks. The idea was clear—connect what guests made with what they ate.

At Novotel Visakhapatnam Varun Beach, the team added summer-style welcome drinks and a regional menu lineup.

Nothing random on the table. Everything tied back to the theme.

That’s what kept the experience tight.

Leadership Perspective on Cultural Programming

Lakshmi Sridhar, General Manager, framed it as a push toward rooted experiences.

The idea was to showcase Andhra’s food identity, but more importantly, to let guests take part in it.

And that lines up with how Accor is playing the India market right now, global brand, local story.

Growing Role of Experiential Hospitality

This isn’t just about pickle-making.

It’s about where hospitality is heading.

Hotels are moving beyond rooms and meals. They’re building moments.

Guests want something they can remember, and talk about later.

And cultural touchpoints like this hit that mark.

Across both properties, the Avakaya ceremonies did three things: taught something real, got people involved, and created a shared experience.

That mix is what’s driving repeat visits now.

And it shows, local traditions, when handled right, aren’t side attractions anymore. They’re the main event.