The hospitality and catering industry in India has a long and diverse history shaped by cultural traditions, trade, colonial influence, and modern economic development. The roots of Indian hospitality can be traced back to ancient times when the concept of “Atithi Devo Bhava,” meaning “the guest is equivalent to God,” guided social behavior. In Vedic and later periods, travelers, pilgrims, and scholars were offered food and shelter in homes, temples, dharamshalas, and choultries. These early forms of organized accommodation and food service were primarily driven by religious duty and community welfare rather than commercial motives. During the Mauryan and Gupta periods, with the growth of trade and urban centers, inns and rest houses were established along trade routes to facilitate merchants and officials. Arthashastra by Kautilya refers to regulations concerning trade and services, indicating early state involvement in economic activities. Caravanserais along the Silk Route and other trade corridors functioned as important centers providing lodging, meals, and protection to travelers. Catering during this era was simple and locally sourced, reflecting regional cuisines and agricultural patterns. The medieval period, particularly under the Delhi Sultanate and the Mughal Empire, witnessed significant refinement in food culture and hospitality practices. The royal courts developed elaborate culinary traditions, blending Persian, Central Asian, and Indian influences. The Mughal kitchens institutionalized large-scale catering operations with specialized chefs, standardized recipes, and structured kitchen hierarchies. Banquets, royal feasts, and community kitchens during festivals demonstrated organized food production and service systems. Sarais built by rulers provided accommodation and meals to traders and travelers, supported either by state funds or charitable endowments. With the arrival of European traders, especially the