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Chef Abhishek Basu, Maestro of Marriott’s Kitchen.

01/05/2020

What role pricing and costing plays in the innovation of the menu?

It is very critical to have a well-balanced menu. While we make a good menu, we need to monitor the costs as well as the success of the menu also lies greatly in the pricing strategy.
Competition analysis will show us the prices and helps understand the current food trends.
With good market intelligence, the menu should be engineered for the guest’s palate and pocket.

Under your leadership, various restaurants and brands have received awards and not only national but international awards too. In your opinion what are the factors which transform a restaurant into an ‘Award-winning restaurant’?

The ingredients to win an award or an appreciation from our guests is consistency.
Consistency in flavour, presentation, quality and service. One should be able to come back every time for the same dish that looks and tastes exactly the same each time. Food and Service go hand in hand. If a restaurant can ace this then they are winners in the eyes of their guests. Awards inspire us. Guest feedback encourages us to improve and raise the bar!

Dashanzi is among the renowned dining spaces because of its contemporary Asian cuisine, How ‘Menu’ of Dashanzi justify the theme of the restaurant, to provide an authentic experience to the guests?

Dashanzi is named after the art district f Beijing and features Chinese and Japanese delicacies. The menu is contemporary with some hugely favourite dishes that keep guests coming for more. We ensure the food and beverage menus are top-notch!

Bombay Baking Company, which serves world-class patisserie and deli, How the experience of an executive chef helps in enhancing the level of a pastry chef? Who plays the main role in finalizing the menu of the Deli?

Definitely, the Pastry Chef works on creating magic with delicate flavours. And, as an Executive Chef, it is my responsibility to empower him with a constructive environment to plan and execute the best creations in the business. Our talented team is par excellence and we work together to bring safe and healthy food to our guests.

Mumbai is the Business capital of India, and JW Marriott Juhu Mumbai is located in the heart of Mumbai. Throughout the year, J.W.Marriott Juhu Mumbai witnesses huge numbers of international visitors from various countries. How you manage the menu of Lotus Cafe to meet the requirement of all the international visitors of various countries?

We have a good mix of guests who visit Lotus and enjoy our well-balanced menu. Our guests are well travelled and have explored many cuisines and cultures so whether they are from outside the country or within, our menu must stay upbeat and attractive. They come over for a good experience that includes our carefully prepared food, signature beverages and attentive service. It’s a combination of a good menu and focused associates. We go beyond our limits for our guests, our ambassadors.

You are the pioneer to work with farmers in India and drive sustainability at the ground level, what changes do you think can be done if Indian Hospitality and the farmers start working parallel?

We must lead in our own spaces to generate the momentum towards the global call for sustainability. As a fraternity, we must continue to work towards a larger goal of achieving food security, zero waste, improving nutrition and supporting sustainable agriculture. We must make more and more people aware of the benefits of being part of a healthy community. Working with our country’s farmers is a learning experience. You learn so much and start looking at ingredients so differently. The seasons, the health benefits, the combinations of ingredients that should or shouldn’t change.

You have been recognized by Incredible India – Ministry of Tourism, Government of India as the ambassador to curate a full vegetarian menu in Iceland to celebrate Mahatma Gandhi’s 150 birth anniversary. What is the beauty or we can a priceless element of the vegetarian dishes and menu?

It was an honour to lead and present India’s food on that auspicious occasion. What India and its people eat reflect modern India. The regional delicacies and local ingredients were a delight to present in its true sense and delicately prepared dishes. The menu highlights were our gems from different parts of India like the ‘Chakunder ki Galouti’ and the quinoa chaat to share a few. The desserts included Mysore chocolate mousse. The Chefs in the kitchen enjoyed working with us on this elaborate and rich menu laden with love and a lot of stirring!

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