|
|
|
|
|
|
|
The quality of a restaurant is as much perceived through its choice of dinnerware, as through its service, food presentation and flavours, finds Sapna Kulshrestha.
Moderation is the key, say experts. Moreover, the choice of service ware, cutlery and crockery has to be in line with the theme and cuisine.
Says Santosh Jori, executive chef, Le Royal Meridien, Mumbai: “The Vietri range of tableware with its chic and cultured designs enriches the ambience of our restaurant and gives it a very colonial look, which is in keeping with the hotel’s concept of an 18th-century summer palace.”
Story continues below 
Some aspects considered by a chef while selecting the dinnerware is that it should completely go along with the dishes on the menu, food presentation, ease-of-use and durability.
Hygiene is another factor considered in the choice of tableware as porous materials tend to imbibe bacterial growth in them; the chemical resistance to acids and washing detergents is also judged by hotels.
Generally, higher fired glazed dinnerware such as porcelain and stoneware - which are the commonly used materials for restaurants other than earthenware and ceramic - have a higher intrinsic chemical durability.
Says Pravin Jaiswal, managing director, Stallion Hotel services Pvt Ltd: “The elegance of bone china in beautiful patterns and shapes adds to the fine-dining experience, while the beauty of stoneware is that its weight makes it more durable. Further, the roughness of their surface suits the mood of certain cuisines like the Hyderabadi and Rajasthani.”
Increasingly, diverse materials are now being used such as steel, plastic and glass. Adds Ajay Chopra, executive chef, Goa Marriott Resort: “Although stoneware is a lot in vogue these days, different textures are now used to present the food these days like vitrified slate, wood and steel, among others.”
Chefs tend to choose white dinnerware as the colour presents all food well and is a blank canvas for the presentation; combined with clean lines it offers tremendous flexibility to change the menu. Salt-and-pepper shakers too are of the same style so that they complement the table setting along with the sachet holders for sugar.
Should a more modern look be required, there are some amazing designs around like Asian and Arabian inspired dinnerware from Villeroy and Boch. Traditional and timeless design ranges are available from Schotts Wiesel, Dankatuwa, Narumi and RAK Ceramics, while Royal Doulton and Vietri are known for their colonial style designs.
Says Arindam Chakrobarty, food and beverage manager, Radisson MBD Hotel Noida: “There are specific lines available with suppliers such as ethnic designs for Indian restaurants, or oriental strokes for Pan Asian restaurants, which reflect the true feel of the restaurant to the customer and end up being an extension of the mood and the design element.”
| Articles | |
| Companies | |
 |
Site Map
 |
 |
 |
 |
|  |
COMMENT
Comment on this article