Even amidst the pandemic, the one industry that was frequently innovating and reinventing itself, was the F&B sector. From new ways of serving and dining to cuisine transformations and chef collaborations, the culinary industry was on its toes, devising new ways to sustain and expand.
PLANT-BASED MEALS
Now, the F&B industry has been experimenting with plant-based products, a concept which has become more mainstream recently.
Nicholas Dumbell, general manager, The St. Regis Mumbai says, “We have observed that non-vegetarians are opting for healthier lifestyles and choosing vegetarian options. Plant-based food, faux food or vegetarian substitutes with meaty textures such as jackfruit has seen a rise as well. When it comes to beverages, a lot of guests are enjoying immunity boosting drinks or hot beverages with healing herbs.”
A similar trend has been observed at The Leela Palace New Delhi. Rishi Mehra, director, food and beverage tells us that nowadays, immunity-boosting dishes/ beverages have gained attention; it is something that everyone is connecting with and looking for.
Diese Geschichte stammt aus der February - March 2021-Ausgabe von Business Traveller India.
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Diese Geschichte stammt aus der February - March 2021-Ausgabe von Business Traveller India.
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