Food and hospitality go hand-in-hand.
Now more than ever, tourists and travellers in India are expecting hotels to go above and beyond their expectations and not only provide top quality lodging experiences, but also the best possible food experiences the given destination has to offer.
“In view of the growing foodie culture, guests are now very particular about the quality of the food they are served while travelling. There is a growing demand for healthy, organic and locally sourced options while you are on the move,” stated Chef Naveen Handa, Executive Chef, JW Marriott Hotel Chandigarh.
Let us have a look at some of the key food & beverage trends in 2017 and beyond which are or would be prevailing across the Indian food service industry and are expected to shape the contours of the industry in the times to come. Adopting them can enhance guest experience a great deal.
Healthy Eating and Artisanal Cocktails
“Eating healthy is gaining momentum in India’s food service industry.
Consequently, nowadays Chefs and mixologists in the country are trying their level best to extract the most out of nature and deliver it to the people seeking more nutritional values, in the form of healthy dishes,” asserted Vishrut Gupta, Director of Food & Beverage, Pullman & Novotel New Delhi Aerocity.
“Considering the growing focus on healthier offerings, vegetables will be the centre of attraction in restaurants in India, in 2017. Certain vegetables will get prominence for being particularly rich in nutrients and for being versatile,” opined Handa.
“We can expect to see more veggies and previously discarded leaves or greens, in products and menus of hotel’s restaurants in the near future,” he pointed out further.
This story is from the February/March 2017 edition of Food & Beverage Business Review.
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This story is from the February/March 2017 edition of Food & Beverage Business Review.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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