NOVELTY PLATING

Delving into the rising popularity of interactive dining experiences

- AATISH NATH

At Trèsind, the Mumbai fine-dine, chef Himanshu Saini hasn't been able to take the restaurant's signature khichdi off the menu, since the restaurant opened in 2019. The dish, made tableside, features 20 mix-ins, arrayed on a marble map of the country, while a server shares details of the provenance of bowls that include curry powder from Chennai, sesame seeds from Chhattisgarh and butter from Punjab. Taken together, it's a showcase of the country's culinary diversity during a meal that showcases cooking traditions and ingredients from all over the country. This 14-course meal is one of many being served across the country that puts a focus on flavours, while also giving diners the novelty of a dining experience that is different from the 'order, eat and leave' norm. From hospitality majors like ITC Hotels and Marriott to standalones in cities across the country, there's a renewed focus on dining as an experience, as customers look towards truly immersive dining, after so much time spent at home.

While it cannot only be attributed exclusively to the two years spent indoors, there is a renewed interest in interactions across the board whether it be with friends or staff or anywhere. These quirky details which break up a meal, can do anything from educating diners to drawing attention to a particular course or then, providing a social media-worthy moment for those looking to share their experience. It's also part of an international trend to involve the diner - if not in the cooking process, then at least in the service, and in some ways it harks back to fancy fine dines where entire dishes - like Crêpes Suzette - were made tableside.