As the hospitality industry evolves, Taj Goa Resorts are positioning themselves as leaders in inclusive practices. They understand that providing an exceptional experience goes beyond luxurious accommodations and world-class amenities; it involves fostering an environment where all guests, regardless of ability, feel welcome and valued. The introduction of Braille menus is a reflection of this holistic approach to hospitality. 
Under the able leadership of Dr Anmol Ahluwalia – Area Director Operations, Goa for IHCL in association with National Association of the Blind, Santa Cruz made this movement a success for Goa. Dr Ahluwalia’s appeal to business houses: This New Year, let us be kind and grow together, drawing strength from each other’s capabilities.
Today as we celebrate World Braille Day on the 4th of January 2024, in a remarkable stride towards inclusivity, all dining options at Taj Resorts, Vivanta, and Gingers hotels have introduced Braille menus. This initiative aims to provide an inclusive dining experience for visually impaired guests, ensuring that everyone can enjoy the culinary delights offered by the legendary hospitality of Taj. This thoughtful gesture goes beyond the traditional bounds of hospitality, setting a new standard for accessibility in the hospitality industry and leading the way forward this New Year. 
The introduction of Braille menus reflects Taj’s commitment to creating an environment where every guest feels valued and accommodated. Recognize the importance of ensuring that individuals with visual impairments can independently access information about the diverse culinary offerings available at their restaurants along with information on calorie counts, allergens and ingredients. By implementing Braille menus, the resorts are not meeting a basic need, but promoting a culture of diversity and inclusiveness.
Inclusivity is a core value for Tatas, and this step in the right direction affirms their dedication to making their facilities accessible to all. The Braille menus are designed to be user-friendly, featuring clear and concise descriptions of dishes, enabling visually impaired guests to make informed choices including ingredients, calorie content, and allergens. This thoughtful approach fosters a sense of empowerment and equality, as guests can independently navigate the menu and select their preferred meals without assistance.
Moreover, the introduction of Braille menus aligns with IHCL’s broader sustainability initiatives. In recognizing the diverse needs of their guests, the resorts are taking steps to reduce barriers and ensure that everyone can fully enjoy their stay. Aside from being socially responsible, this commitment to inclusivity also aligns with the growing expectations of conscious travellers who seek experiences that prioritize diversity and accessibility.
