MENU CREATION: THE SCIENCE OF WHAT Sells

In the quiet hum of a kitchen before service, a chef isn't just thinking about flavors — they're composing emotion.

- BY NUSRA

Every menu is a living document, a reflection of taste, time, and intuition. It's where science meets soul: balancing the discipline of technique with the instinct of storytelling. In a city where diners crave both comfort and surprise, chefs find themselves walking a fine line honoring their culinary identity while evolving with shifting palates and trends. The art of menu curation, then, becomes more than a list of dishes; it's an invitation into a shared experience, a dialogue between what's timeless and what's next.

Where Science Meets Story

There's no denying that science and emotion are not opposites — they are partners in creating meaningful food. The scientific principles of nutrition, texture, and flavor pairing provide the structure, while cultural storytelling gives the dish its heart and memory. "To appeal to a wider audience, ingredients, cooking techniques, texture, and flavors are carefully considered while creating a balanced menu. Nutrition also plays a key role, especially with growing awareness about health. Many familiar, home-cooked dishes are now part of menu offerings because they connect emotionally with guests," shares Ho Chi Ming, Executive Chef - Renaissance Bengaluru Race Course Hotel.

A well-balanced plate includes fruits, vegetables, proteins, and grains or starches each adding unique flavors, textures, and nutrients. And, chefs are very particular about what appears on their menus because every dish either evokes a personal memory or represents something they have worked to perfect over the years.