Arun Sundararaj
Director of Culinary Operations - Food and Beverage, Taj Mahal, New Delhi
NEW ON THE FINE-DINING MENU IN 2024
Local: Sourcing of ingredients would be prime as the guest would be inclined to know the source of the ingredient and be assured in terms of quality, carbon footprint, local and seasonal availability. The menus would be local and change as per season with a stronger focus on the ingredient.
At our legendary and re-imagined restaurants, we believe that the freshness, quality and seasonality of ingredients is one of the most important aspects of the culinary journey. Our menus are more dynamic; we engage with local vendors for their produce. There are stringent and well-monitored quality and hygiene processes, and we focus on procurement of chemical-free products.
Sustainability: Chefs internationally are creating menus which are sustainable. The carbon foot print is now part of the information needed by the consumers. From ingredients to packaging and food waste handling, various elements of running F&B operations have been re-engineered and there is much more to be done towards sustainable operations and consumption across the culinary realm.
Foods from the 7 sisters: India, a nation of incredible flavours and diversity, is truly a treat for the senses and the palate. The beautiful region of the North-East offers so much to experiment with and imbibe. It's still an unexplored and untapped gastronomic adventure. The ingredients and the cooking styles are fresh and unique, making this offering a trend in the years to come.
Trends in beverage
Denne historien er fra February 2024-utgaven av Hotelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra February 2024-utgaven av Hotelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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