The restaurant clientele has changed surprisingly in the past 10 to 15 years. Diners come to the table with more knowledge about food than a chef could ever hope for. Diners are experienced, curious and more adventurous. In a conversation with FoodService India, Rakshit Sharma, Executive Chef, Hotel The Royal Plaza, talks about his culinary strengths, the evolving Indian palate and more.
Which particular cuisines you focus on and how have you seen it evolve over the years?
Keeping the preference and food choices of people in mind, I focus on preparing recipes made with organic ingredients. These days I see people and their food choices has transformed completely. People prefer to have healthy food these days. In addition to this, Indian and Oriental Cuisines are my favorites. One can easily find these cuisines around the world.
Can you offer us examples of some innovative F&B ideas that you have implemented in the past year and/or have plans to implement this year?
Well, we have already prepared our event calendar for the year, which gives out every month’s speciality. Also, we have created the business lunch concept, which is a quick meal for corporates, combos for the youngsters and Happy Hours for the early birds.
How do you think this year will pan out for the foodservice business? What can one expect from the food scene in the country going ahead?
This story is from the March- April 2018 edition of foodService India.
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This story is from the March- April 2018 edition of foodService India.
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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