Asian Food Festival Starts at Le Méridien Ahmedabad This Month
Le Méridien Ahmedabad Brings Asian Flavours to The Market and JAVA+
Diners in Ahmedabad can sample a range of Asian-inspired dishes this month as Le Méridien Ahmedabad hosts its Asian Food Festival at The Market and JAVA+. The food festival runs from 5 to 31 October and brings together dishes influenced by Japanese and other Asian cooking styles.
The menu moves across several types of dishes, beginning with Tokyo Umami Ramen. The familiar Japanese-style noodle soup is followed by lighter options such as Yasai Sarada and Avocado Brioche Toast. The selection then moves towards bao, gyoza, spring rolls, prawns and other small plates before ending with two dessert preparations.
The festival is part of the hotel’s food programme at The Market and JAVA+. Marriott lists The Market as a multi-cuisine restaurant serving breakfast, lunch and dinner, while JAVA+ operates as a deli and café. Both are among the dining outlets at Le Méridien Ahmedabad in Satellite.
For diners, one of the more noticeable parts of the menu is the Bao & Gyoza section. It includes Golden Vegetable Gyoza, Charred Cottage Cheese Bao and Smoky Pulled Chicken Bao. The three choices cover vegetarian, cottage-cheese and chicken preparations, giving diners different options within the same part of the menu.
Gyoza are commonly associated with Japanese cooking, while bao have their roots in Chinese food traditions and are now found in many modern Asian menus. Their appearance together reflects the way Asian dishes are often presented in restaurants outside their countries of origin. The menu at Le Méridien Ahmedabad follows that approach, using recognisable Asian-style dishes while adding ingredients and combinations suited to a modern hotel restaurant.
The starter section also includes Crispy Asian Garden Spring Roll, Sichuan Garden Crunch and Kataifi Prawns. These dishes bring different textures to the table. The spring roll is built around a crisp outer layer, while the Sichuan-inspired preparation suggests a stronger spice profile. Kataifi, a fine shredded pastry often used in Middle Eastern and Mediterranean cooking, is used here with prawns, giving the dish a different texture from the other starters.
The menu also includes several plant-based and vegetarian-friendly choices. Yasai Sarada, for example, uses the Japanese word for vegetables in its name, while Golden Vegetable Gyoza and Charred Cottage Cheese Bao provide further meat-free options. This gives diners who prefer vegetarian food several choices without limiting them to a separate section.
The dessert menu takes a less familiar route. Ruby Water Chestnut Delight and Asian Fried Lychee Ice Cream use fruits and ingredients commonly seen in Asian desserts, but present them in forms that are more familiar to diners in a contemporary restaurant setting.
The food selection also shows how broad the term “Asian cuisine” can be. Asia includes a large number of food cultures, from Japanese ramen and gyoza to Chinese bao and Sichuan-style dishes. Ingredients, cooking methods and levels of spice can vary greatly between regions. A single festival menu cannot represent the full range of Asian food, but it can introduce diners to several of its better-known flavours and formats.
For Ahmedabad, such menus also fit into the city’s growing interest in eating out and trying food from outside Gujarat and India. Restaurants and hotels regularly use themed food weeks and seasonal menus to give customers a reason to try dishes that may not normally appear on their regular menus. For diners, these events can also offer a chance to order several styles of food during one visit rather than choosing a single cuisine.
At Le Méridien Ahmedabad, the festival is being served at two established dining spaces. The Market is the hotel’s multi-cuisine restaurant, while JAVA+ is its café and deli. The hotel’s official dining information lists The Market as open daily from 6.30 am to 11 pm and JAVA+ as open 24 hours.
The festival menu therefore covers a wide range of tastes within one setting. A diner can begin with ramen, move to gyoza or bao, try a crisp starter such as the Asian Garden Spring Roll, and finish with a dessert based on lychee or water chestnut.
The Asian Food Festival continues at Le Méridien Ahmedabad until 31 October, giving local diners several weeks to try the menu. The festival is positioned around Asian-inspired food rather than a single national cuisine, with Japanese-style dishes, Chinese-influenced preparations, spicy offerings, vegetarian choices and modern desserts appearing together on the menu.
