PLATING THE FUTURE

There is always a market for quality, and people who genuinely appreciate it. When a restaurant prioritizes excellence over excess, it earns lasting recognition.

- BY NUSRA

Today's diners are no longer impressed by sheer variety; they crave quality and authenticity. They are well informed, experimental, and unafraid to demand more—be it in ingredients, presentation, or overall dining experience. This shift from quantity to quality has redefined how restaurants curate menus, source produce, and focus on service. Consumers now look for meaningful experiences that balance flavor, health, and innovation.

QUALITY OVER QUANTITY

"Quality is always important. But sometimes it becomes very challenging for us because India is a country where we are still learning how to appreciate quality over quantity but that will take some time. So, what we do as a practice is like you have to have a balance of both. You have to have enough quantity on the plate with the quality ingredients," shares Dhruv. Oberoi, Executive Chef, Olive Qutub, The Grammar Room and Bar Serai by adding that it is justified with the kind of recipes they do, the kind of stories they tell so that it becomes more experiential.