Hyperlocal? Wellness? Alternative grains? What is exactly trending in the current F&B space? Sandeep Pande, Executive Chef, JW Marriott New Delhi Aerocity, cues us in…
- What’s hot on the fine dining menu?
• HyperLocal: Think free grazing lamb from a small hamlet called Nathuthala in Alwar district, procured by Mirajuddin purveyors and third generation butcher shop owner. Incidentally, this is where our lamb also comes from. These will be big as more and more people look inwards.
• Wellness: Slow proved focaccia that preserves the nutrition in the process. This is huge as the world has suddenly woken up to the ills of poor eating.
• Alternative grains: Millet is the grain of the year. The focaccia is made with this flour, with focus on healthy carbs.
• Small plates and portions. The guests want to try variety and have taken to this variable in portion sizes in a big way.
• Taste, taste, taste. Come what may, guests and their love for this all-essential trait will never go away.
- What’s brewing in beverages?
Local whiskeys, artisan cocktails, only fresh juices (canned stuff will be put ‘behind bars’).
- Tech influence on fine dining
With a real time dearth of talent and profit margins becoming more and more relevant, technology like thermomixers will drive guest satisfaction, recipe standardization and assist the chefs. All this makes more sense with the simple mantra of ‘Real ingredients, cooked with passion, food fit for Gods’.
