Authored article by Chef Yogen Datta, Area Chef West Region, ITC Hotels & Executive Chef ITC Maratha

As being a part of responsible luxury hotel chain, we have observed that there is a rising demand for conscious, healthy menus. Over the years, food in India and globally has slowly but surely evolved from a lavish menu to a more holistic and healthier menu. Chefs are redefining the fine dining restaurants with blends of local and seasonal produce with the innovation. From veganism to locally sourced produce, many aspects of mindful eating are now the pinnacle of fine dining. This change in phase has not just got the health trend in-line but also channelized with the sustainable and affordable experience to the guests.

ITC Hotels India were first amongst few; to pioneer in promoting Sustainable & Seasonal dining habit through well-researched culinary programs serving global cuisine with an emphasis on natural and locally sourced zero-mile food items. ITC Hotels’ Emphasis on sustainable cuisine through sustainable farming and Local preferences help in reducing the impact on carbon footprint.

MIGHTY MILLETS PROGRAM- BY ITC HOTELS INDIA

Across the board ITC Hotels’ including ITC Maratha in Mumbai have introduced millets in their menus across India. Traditionally, millets have been an integral part of the Indian diet. Known as India’s very own superfood, they have been enjoyed in different forms through a variety of dishes incorporated into daily meals. An old-world domesticated food, millets lost prominence over the years but are back now with a renewed focus in the form of millet-positive food offerings. In line with the Government of India’s initiative to promote millets, ITC Hotels have now incorporated millets in breakfast, lunch and dinner spreads across its properties pan India. A cyclic millet menu has been collated by the expert chefs where in the super-grains have been incorporated into multiple Indian, Western and Asian cuisines. Millets are a part ‘Start Afresh’ breakfast menus, along with certain dishes like Millet pancakes, Ragi dosa, Millet idli, kodo millet risotto etc. which form a part of the lunch and dinner buffet spreads. The signature morning menu offering ‘Caringly Selected – Mindfully Prepared’, aims to present superfoods in contemporary breakfast renderings with a commitment to the core themes of wellness and sustainability. It emphasizes on showcasing India’s heritage, forgotten grains, free range and locally sourced in-season produce.

GASTRONOMY AT ITCHOTELS cooking with a conscience. Responsible Luxury as our guiding premise, at ITC Hotels we curate indelible culinary experiences while addressing the needs of wellbeing and safety through responsible practices which are in harmony with the environment and society.

Trends and Initiatives that ITC Maratha inculcate to the chef’s special menus as a healthier and fun course for the guests.

ALERT MEETS

Signature menu offerings for meetings and conventions. A Green Banqueting Initiative that showcases Indian superfoods, native nuts, flavouring greens and heritage grains. The menu helps with active awaken alertness in the long seminar.

CHOOSE WISELY

ITC Hotels is India’s first to participate in WWF’s ‘Choose Wisely’ Programme – aimed at promoting informed choices on fish consumption. The program circulates communication to guests so that they are equipped to make sustainable choices that ensure preservation of marine life.

LOCAVORE- Welcom Sthalika

A Sthalika or thali makes for the perfect assortment of regional dishes on a single platter. The quintessential Indian Thali is a cultural exploration and makes for a complete meal in itself. Every region across India has its own take on the Thali Our take on Sthalika in Welcome Hotels is a tribute to regional cuisines and local delicacies of India

• Local Love

Local Love is a selection of indigenous flavours from a locale or region, compiled by our ‘Food Sherpas’ (Chefs).

ROOT TO STEM COOKING

Rooted in the tenets of sustainable practices, this buffet program creates wide-spread awareness on both the nutritional benefits of consuming from root to shoot as well as the impact it has on reducing food waste.

EMPHASIZING PLANT-BASED FOODS

Our Chefs are continuously experimenting to increase the span of in-house produced plant based culinary signatures.

• One Bite Wonder

This signature collection showcases re-imagined appetizers inspired by global and Indian classics – Locally produced – right-sized – Chef crafted & Eco-conscious

• Feel Good

Debuted during the pandemic, evolved from in-depth research, the Feel-Good Menu Collection focused on providing mindful eating opportunities to revitalize, detoxify and repair the body and mind, using ingredients to boost immunity and restorative properties.

• Pavilion PURE

Cold-pressed Juices Guided by the tenets of ‘Caringly Selected; Mindfully Prepared’, Pavilion PURE presents rich in antioxidants juice blends, using in-season local ingredients in healthful combinations.

• Signature Morning

REIMAGINED BREAKFAST – The Signature Mornings menu collection aims to present superfoods in contemporary breakfast renderings. Emphasis is placed to showcase India’s Heritage Forgotten Grains, free range and locally sourced in season produce.

WELLBEING IN THE PLATE AND IN THE HEART

Swasthya cuisine invokes time-honoured Indian culinary principles through an ideal combination of foods and beverages that promote wellness/restoration and slow down the effects of ageing. It’s an opportunity to blend luxury with sustainability in a business conventionally known as indulgent. We stood at the crossroads of differentiating the hotels business on either ‘luxury’ or ‘sustainability’. Deliberations led us to the conclusion that choosing either/or was not an option. Thus, we adopted the ‘Responsible Luxury’ as our practice

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