Farm-to-fork concept must be implemented extensively

Amit Wadhawan

Executive chef of The Oberoi Hotel, Bangalore

One of the first things I would like to say is that all restaurants need to start emphasizing on traceability of food. The whole principle of farm to fork needs to be incorporated in a larger scale which benefits the consumer, the agricultural sector of our country as well as the chefs in the kitchen.

The idea works around the use of local, high quality, organic produce and seasonal outputs than opt for expensive imports.

This practice has a ripple effect in benefiting the entire eco-system that surrounds the production of food. From the farmer who produces to the diner who consumes.

It has got to be inclusive

Menus across restaurants need to become more aware and sensitive to diners with special needs in terms of their health. For example, someone with diabetes , high blood pressure, suffers from hyper tension or is allergic to gluten or dairy. Many a times, one has to rely on a considerate chef or the resources of a star hotel to cater to such needs. Even a select menu keeping this particular category of diners in mind should suffice.

Health on the go

I foresee more public spaces with Health Bars, catering to the grab-and-go concept. Products such as fresh juices, protein shakes, health drinks, energy bars, fresh yoghurt and salads will probably become much more popular than they are today.

These kind of hubs will encourage people to opt for healthier food as it’s built on the fast food concept but works on the principles of nutritious food.

At your service

The gradual decline in trained and mature staff to support a good dining establishment is a reality that is staring a lot of institutions in the face. Thus, engaging one’s team members and allowing them to nurture and grow in the establishment is critical to sustain continuity and creativity.

Another off shoot of this is the inclusion of technology. Establishments could benefit by including B2C tech for their customers. This enhances the relationship between the establishment and its clientele.

Keep it simple

I have always been a strong supporter of simple menus. They should be lean, uncomplicated and yet rich in quality than mere variety.

We often experience menus that are far too complex and varied and yet the food that is served is average. Therefore, I hope in the coming years, restaurants focus more on the quality of their final product than on embellishment of their menus.

The next big thing

Don’t be surprised if Oriental food makes a big comeback. Given to their uncomplicated texture and technique, familiar flavours—they have always found room in India. I also would like to see more of Korean, Cambodian and Malay food making their presence felt.

The cost factor Bangalore is a very price sensitive market. And when I say this, I don’t mean that diners shouldn’t look at value for money but it’s important that diners understand and accept that restaurants that serve high quality and specialty food, costs are bound to increase. It’s not easy to serve top-of-the-line ingredients when people aren’t willing to pay for it. Cities such as Mumbai and Delhi are quite used to this and I hope Bangaloreans too realise that high-quality food can’t be cheap.

Tuesday, Dec 17, 2013 DNA