OPERATIONS
Menu Planning By Sharmila Chand
C
urating a perfect menu is as significant as preparing a perfect dish. In food production and operations, planning of menu is a crucial task. Chefs need to give lot of thought in considering several factors before the final menu is presented. Here we talk to chefs and find out what they have to say about their focus in curating the menus and also giving tips that can help organize the food preparation and ensure the food offered is not only tasty but also healthy and nutritious.
dietary fiber, probiotics, etc along with an individual’s body’s intolerance or allergies. Promote Regional Indian Cuisines - It is always exciting to keep exploring our regional cuisine and brought out in the open. These cuisines are tasty, nutritious and cooked with readily available seasonal produce which our climate supports. Use of Locally Sourced Ingredients There are many ingredients in India that are left untouched and unexplored by masses. They are slowly gaining popularity and
Focus in Menu Planning
Amitesh Virdi, Executive Chef, JW Marriott Mussoorie Walnut Grove Resort & Spa Serve authentic cuisines - With the market opening up to a world of food from our very own regional cuisines like Garhwali, Kumaoni, Parsi, Bengali etc to foods of other regions like Mediterranean, Thai, Japanese etc, there is an emotion amongst everyone to enjoy what each cuisine offers in its own way and not mix up all flavours to create a fusion. People are well travelled and wish to explore the authentic tastes more. Promote healthy living through mindful eating - Healthy living is on the rise and people are more aware about their bodies, their exercise routines, the foods they should eat or want to eat. There is more focus on gut healthy foods, immune building foods, protein rich foods, carbohydrate,
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“The focus in menu planning will be majorly on incorporating more healthy and immunity boosting food and drinks” Sudershan Bhandari, Executive Chef, Eros Hotel, New Delhi Nehru Place
Hammer Food & Beverage Business Review
developing a strong fan base. Procuring local ingredients is better option because these are well adjusted to local climatic conditions and topography of the place. The yield of these ingredients is much better. Secondly, our bodies are more responsive to digesting the foods that grow around us. Curating F&B Experiences - I would love to create Chef’s Table at exciting locations, think of creative f&b setups, curate personally designed menus and theme based meals experiences. Chef Nitin Bhardwaj, Corporate Chef, Kampai and Mai Bao Innovate & Ideate - Menu planning for us will be all about innovation and coming up with new ideas. With Kampai, we are planning al lot of new things in our food as well as cocktail menu. We are also going to be focusing a lot on our new Singaporean restaurant, Mai Bao and put all our efforts in ensuring authenticity in both brands. Focus On Healthy Food - Healthy modern street food from hygienic kitchen, which one can see in Mai Bao. Embracing the concept of Pop-ups Pop-Ups known for innovative cuisine, eclectic locations, and community focus, are expected to start popping up everywhere! Th es e es ta b l i s h m e nts a re i d e a l fo r restaurateurs post-COVID-19 due to their low overhead and minimal food waste. We have recently managed to do three popups successfully in the luxury residential
Feb-Mar ’21
