Thumbay Food Court: Your Family’s Favorite Dining Destination

Thumbay Food Court:

Your Family’s Favorite Dining Destination

Calling all foodies, influencers, gourmands, and families who just love a wide variety of delicious cuisine on offer, Thumbay Food Court is bigger, better, and now, with the addition of Master Celebrity Chef Shajith Kumar, has become the dining destination that offers something for everyone. HEALTH meets with Thumbay Hospitality General Manager and Corporate Chef Shajith Kumar to find out more about the exciting plans for Thumbay Food Court.

THE EXCEPTIONAL VENUES AT THUMBAY FOOD COURT

“Our vision is to provide healthier food options and the most satisfying, comprehensive foods for all types of families. We have complete food hubs, which include Hello Panda, which serves Chinese food; Salaam restaurant, which serves Arabic food, The Terrace restaurant, which serves multi-cuisines, including South Indian, North Indian, continental, and Italian. We provide a healthy diet plan meal, vegan food, organic meal plan, and outdoor catering as per the guest’s request. We do our own in-house bakery and pastries. And our Blends and Brews provide the best coffee experience to customers, with quality beverages and innovative menus in a stimulating worldclass ambience. Moreover, we also have the world’s number one Indian vegetarian restaurant chain – Saravanana Bhavan to serve pure vegetarian food alongside mini bites of chai & chaats inside the food court. We have designed it in such a way that it caters to all communities. We will also be serving lavish iftar delicacies at the food court during the holy month of Ramadan at Salaam restaurant.”

INCORPORATING HEALTHY FOODS INTO THUMBAY FOOD COURT

“Our aim is to maintain the entire meal with the correct calories, include lower in fat and

higher in protein and fiber by using healthier components. Pay attention to the description on the menu in detail. The selection of vegan and organic food options will start soon.”

THE DIFFERENTIATORS BETWEEN THUMBAY HOSPITAL IN-PATIENT MEALS AND NUTRITION SERVICES

“Hospital food and nutrition services play an important role in patient recovery and wellbeing. We are HACCP certified and we follow the standard as per the protocol. Our dieticians are highly-qualified and experienced to establish nutritional needs and recommend appropriate nutrition to optimize patients health. Diet order entry is computerized and menus are manual with a team of chefs; we use a selective seven days menu cycle, prepared as per requirements. We have a separate section in the kitchen with a team of expert chefs who prepare the food using proper standard healthy recipes. Moreover, it is also checked by the nutrition and dietetics team; once the quality and quantity have been checked and approved, it will be delivered for both inpatients and outpatients.”

A MASTERCHEF

“I started cooking at age nine by always helping my mother at home in the kitchen. After my graduation in commerce, I joined hotel management to follow my passion and strive to create delight in preparation and interactions with guests. I began my career in leading hotels from the Leela followed by Taj, Club Mahindra, as well AN EMPOWERED MANAGER “In addition to being a leader, a good, empowered manager leads by example and instils trust in the staff, which I believe leads to higher productivity and better customer satisfaction.”

HIS THREE MUST-HAVE ITEMS IN A KITCHEN “Pasta, salt, and garlic.”

ON HIS FAVORITE CUISINES “My mom’s cuisine and Italian cuisine.”

ON MAKING A DISH SPECIAL “Love … just cook with love.”

HIS SUGGESTION ON SUPER FOODS “Just keep adding more greens, midget grains, and seafood in your daily meal plan.” H

CAVATAPPI PASTA SALAD WITH KALE, ALMONDS & POMEGRANATE

A simple cool, creamy, crunchy healthy salad good for all ages. When topped it with one of my all-time favorite vegan salads with chopped kale and pomegranate seeds and toasted almonds for a nice crunch.

Servings: one portion INGREDIENTS

80gm - Cavatappi pasta ½ teaspoon - lemon juice 80gm - white tuna 10gm Green onion 30gm Sweet corn 1 tablespoon - Olive oil Pinch salt & white pepper powder

METHOD

Bring a pot with cavatappi to boil, until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a bowl. Whisk mayonnaise, lemon juice, salt and pepper in a medium bowl. Set aside. Stir tuna, green onion, sweet corn, olive oil dressing into pasta, toss until coated and add serve chilled.

KALE ALMONDS, POMEGRANATE SALAD INGREDIENTS

50gm - Kale leaf finely chopped 1 tablespoon - olive oil ½ teaspoon - lemon juice Pinch salt & white pepper powder 10gm – Almonds 20gm - Pomegranate seeds

Wash kale, tear the kale leaves off the stem, chop kale place in a bowl, make a salad dressing with olive, lemon juice, salt, and white pepper, toss with all other ingredients, the pomegranate seeds, and almonds. Serve chilled.