India, June 30 -- About 25 km north of Jaipur city, roughly 45- 60 minutes by car near the Aravalli Hills, there's a kitchen doing things differently. Every morning, it smells of fresh herbs and spices while the team works. Vegetarian and non-vegetarian areas are kept completely separate. It's not just for hygiene. Diners care about that now, and the kitchen's built around it.

I recently got a chance to explore the restaurant kitchens at Fairmont Jaipur. I saw how the vegetarian and non-vegetarian sections are kept separate. The reason is simple: customers ask for it, and people want strict hygiene standards. In India, food choices are often tied to culture, so kitchens have to account for that. Chef Anal Uniyal, Director of Culinary, Fa...