Brunch Frenzy

Business Traveller India|December 2019

Brunch Frenzy
Brunch is now a fashionable and decadent experience rather than just a meal. Here is how Indian hotels are promoting this new-age trend
Nisha Shroff

The concept of brunch at luxury hotels has evolved in the past decade. From being just an ordinary meal, it is now a more elaborate and social exchange of experiences; even a way of life for many. It has perhaps become the perfect way to start your lazy Sunday. EIie Houbeich, executive assistant manager, food and beverage at The St. Regis Mumbai says, “Unlike the old way of chatting over a few mimosas, brunch is now a lifestyle; a cool new trend, bolstered by the foodie generation and cosmopolitan young professionals. It is only recently that it has become less about hash browns and more about the hashtags.”

Today’s brunch includes speciality cuisines, regional or micro-regional cuisines. An element of beverages and entertainment is also being factored in. Adding to this, it is now more interactive with the likes of live cooking theatres and kids’ sections.

ECO-FRIENDLY BRUNCHES

Conscious dining and health are in vogue and this has extended to the brunch culture too. Vikram Ganpule, executive chef of Andaz Delhi explains that guests nowadays are well-travelled and informed. So, when it comes to food, their approach is no longer restricted to their preferences, rather they take active interest in finding out the ingredients of the dishes served and the impact it has on their health. A glimpse of this can be found at their restaurants such as Annamaya and The Hong Kong Club.

Likewise, Simon Rastrick, executive assistant manager, food and beverage, The Oberoi, New Delhi has also noticed an increased demand for healthier substitutes and gluten free options at 360° restaurant.

Similarly, at Shangri-La Hotel, Bengaluru, there is a lot of demand for sustainable offerings like bio-dynamic wine, vegan fare, mono-chromatic dishes and sustainably-sourced seafood. Superfood stations featuring nutritious delicacies like moringa smoothies, green shakshuka, wheatgrass yoghurts and ragi (finger millet) pancakes have been introduced. Gagandeep Singh Sawhney, their executive chef says, “Luxury is now about reducing ecological footprint and the same has made a pathway to healthy and eco-friendly brunches.”

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December 2019