India, April 20 -- There's nothing more tempting than a hotel buffet, from scrambled eggs to sushi, croissants to curries. But the format's excess has long come with a cost. Now, several hotels across India are quietly reworking buffet service, experimenting with smaller spreads, live counters and made-to-order dishes in an attempt to reduce waste while keeping the experience intact. At some properties, expansive counters are giving way to more curated selections. At Grand Hyatt Gurgaon, a "hybrid buffet" combines limited spreads with live chefs preparing dishes on request, a model the hotel says helps minimise food sitting out for long periods. Similar shifts are visible at The Leela Palace, New Delhi, where breakfast service at The Qube relies on smaller batch cooking and frequent refilling to keep dishes fresh. Live counters are increasingly central to the buffet format. At Seven Kitchens at The St. Regis Mumbai, chefs preparing dishes to order draw diners away from pre-laid spreads. "We have special counters for regional and local food, and a range of healthy grain options. Our guests especially love the ragi dosa at breakfast, prepared fresh," says Chef Paul Kinny, culinary director at The St. Regis Mumbai. Hotels are also placing greater emphasis on local sourcing and seasonal produce. At Pluck, Pullman New Delhi Aerocity, ingredients such as herbs and vegetables are sourced from the hotel's kitchen garden and used across cuisines. Wellness-focused additions such as fresh juices, sprouted grains and lighter options are becoming more visible across breakfast and brunch menus. Some properties are pairing dining with curated experiences. At Cur8, Four Seasons Hotel Bengaluru, buffet dining is complemented by rotating art showcases, adding another layer to the experience. Shangri-La Eros New Delhi, meanwhile, continues to host visiting chefs for themed food festivals at its all-day dining restaurant, Tamra....