Around Diwali, when winter was traditionally declared, chefs put out new menus in the city. Here, city chefs in hotels tell us what they keep in mind while building them.
Hotel bookings
Alfred Prasad, the mentor chef at Omya, The Oberoi New Delhi, says hotels take into account occupancy that goes up to 80% or higher, and the fact that the balance of in-house guests who eat in the hotel goes up, with many more people from abroad. This also means that hotels must keep in mind what’s happening internationally. Right now, people prefer a relaxed dining experience. There’s also the reflection of the financial times and a concern for the environment, so small plates are preferable to large servings, to cut down on wastage.
Nuts and seeds
Gravies are heavier and there’s an acceptance for those that are nut-based, says Prasad. Omya has Badami Murgh — chicken in almond-onion sauce with caramalised onion, for instance. Similarly, Arun Sundararaj, the Executive Chef at the Taj Mahal, New Delhi, talks of changing up room amenities as well — from chocolate to amla candy or the jaggery-sesame-seed rewari.
Full-flavoured ingredients
“We pick ingredients at their maximum flavour,” says Sahil Arora, the Executive Chef at Shangri-La’s Eros Hotel. “Take sweet potato: Their quality and taste are at their peak now.” Expect seasonal produce, with more tubers, like turnip, baby spinach, peaches and plums. Because hotels have the advantage of global procurement networks and supply chains, there will also be ingredients harvested abroad at this time — white truffles, for instance. Shangri-La will have a truffle promotion at Sorrento, November 21 to 28.
Grills and smoked foods
“These give you the feeling of being out in the open, around a bonfire,” says Sundararaj. His hotel would have opened out the al fresco dining area of contemporary Indian restaurant Varq, for snacks and drinks, but are waiting for the pollution levels to improve. People are open to a little more fat in the food as well and ask for comfort food, like sarson ka saag, says the chef, adding that they do takes on these, like the gajar ka halwa hot souffle.
