Chef Satbir Bakshi began his career at The Oberoi Mumbai in 2003 as a senior kitchen executive and worked his way up the ladder, to the position of the executive chef. He has helmed the luxury hotel’s kitchens since 2014 and introduced several interesting and revenue-generating F&B concepts. But at the core of his cuisine are locally produced, seasonal ingredients, even as the cuisine continues to have a global soul.
If we are to take a broader view, what are the innovative F&B concepts emerging now?
Dining, today, is as much about food as an immersion into simple, thoughtful use of ingredients and their presentation. As the world becomes smaller, cuisines are being discovered and re-discovered. One of the Indian classics, the curry, especially, has adapted to whatever environment it has been exposed to and in a way, managed to grow beyond the confines of India’s borders.
Guests today choose hotels based on their previous dining experiences. Chefs have refined recipes, created new dishes, ensured procurement of quality ingredients, and redefined presentation. They are inspired to curate menus, primarily keeping Indian guests in mind and look beyond the usual dishes to create a revolution. For example, at Ziya, our modern Indian restaurant, curated by Indian cuisine’s first Michelin-starred chef, Vineet Bhatia, you can expect a certain rhythm that encapsulates interesting storytelling via the tasting menu. The focus is on highlighting our rich culinary treasures and the regional recipes using structured documentation and uniformity of flavours. The experience is delivered through attention to detail, quiet efficiency and superlative service. Our teams endeavour to make the dining experiences extraordinary, personalising it to a great extent.
You have introduced an innovative concept called ‘Celebrating the ingredients’ at the hotel. Could you elaborate?
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Why Western Couples Are Choosing India For Their Big Day?
Decoding the reason, and how to cater to them...
A Match Made in India
Director General of Tourism Mugdha Sinha's grand vision for wedding tourism...
Tee Off in Style
Hoteliers are giving golfing facilities a boost even as they offer putting greens that make the sport popular.
Bespoke Getaways: What Makes Them Desirable?
Boutique hotels are increasingly becoming the first choice among discerning guests as they provide meaningful breaks.
Blending Tradition with Innovation
The balance of honouring tradition while adding a dash of modern flair is what keeps the culinary scene fresh and exciting...
DON'T THINK, OUTSIDE THE BOX
The oft-quoted maxim, \"Think out of the box!\" does little to encourage creativity or innovation and often is their enemy.
Putting the Wow into Weddings
As hotels become the preferred venue choices for weddings, the industry is certainly shaking things up.
Innovation Is Not an Option but a Necessity
Emphasizing the need for the Indian hospitality sector to innovate and disrupt itself in the current transformative period.
Why Marriott built its GCC in India?
Drew Pinto, Executive Vice President and Chief Revenue & Technology Officer of Marriott International, tells Hotelier India all about finding the best talent in India...
FROM POTENTIAL TO POWERHOUSE
In an exclusive and candid interview with Hotelier India, Gajendra Singh Shekhawat, India's Minister of Culture and Tourism, speaks about how tourism and hospitality will power India's economy by 2047.
