Constant innovation and versatility will become the building blocks for steady business – Chef Gaurav Chakraborty, Executive Chef, Novotel Imagica Khopoli

The focus this year will be on improvising on health and indulgence elements. For years, cuisines defined the use of ingredients. But now ingredients have their own identity, which brings versatility in cooking. This would see dynamic usage of new-age and traditional ingredients in a more scientific style with an emphasis on extracting maximum flavours from them. Additionally, people are aware about the benefits of eating right, so more use of
superfoods like hemp seed, chia, avocado, macadamia, cocoa nibs, goji berries, etc, will be seen in restaurant menus. Chefs need to master the art of striking a balance between trends and sustainability. When it comes to building a business, it depends upon your target market and their expectations. Constant innovation and versatility will become the building blocks for steady business.

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