Many a times the restaurants provide delicious foods which are high on the unhealthy meter because of the fats, the extra spices used and also the unclean manner of the surrounding area.
Chef Gautam Chaudhary, Executive Chef, Pink Poppadom, Hyatt Bangalore says “Our restaurant takes Indian food to the next level. Pink Poppadom serves very progressive food in a very elite manner. In this restaurant we are trying to lower the calorie making it healthier because Indian food is considered to be very heavy. It has higher amounts of fat, cream, butter and cashew nuts which have been used traditionally in Indian food. So, we try to deviate by taking the cuisine to the next level.”
Speaking on the same Chef James Biaka, Kofuku, Mumbai says “Hygiene is an important thing when you talk about the healthiness of food. We focus on healthy foods and Japanese food is known to be healthy.” He further adds “To maintain the healthiness of food you need to keep your kitchen and the surroundings clean, you should use fresh and quality products and vegetables to keep your food healthy for a longer time.”
Serving food in a restaurant not only important gives the food connoisseur a feel of good taste but at the same time it assures them of their hygiene. Many restaurants think that people come to their restaurant only because they are food lovers but the fact is that people choose a restaurant because of how healthy food is served.
A spokesperson at Spice & Flavours, Mumbai says “To maintain the healthiness of food we ensure that all the vegetables and grains are properly washed and boiled accordingly. Our staff maintains the hygiene during the course of food preparation by using caps and gloves. Work stations and service areas are properly cleaned & sanitised time to time during the course of the day. All the water used for preparing the food is filtered.”
Nowadays many restaurant chains have started using olive oil and have reduced the amount of spices in the food they serve in order to maintain the healthiness of food. Restaurants like Taj group of hotels, Hyatt, Kofuku, QSRs like Subway have made their food healthier and lighter keeping in mind the current demand in the country. People are now more conscious about foods they take. They are aware of its benefit and loss.
Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels says “to make food healthy the use of organic, seasonal, more fresh ingredients, locally sourced and heirloom produce varieties and non GMO produce is the key as far as sourcing is concerned.”
Speaking on the same, Chef Paul Kinny, Executive Chef, Koh- InterContinental Marine Drive, says, “Today's diners are not only conscious about being healthy but also being fit. So when they visit restaurants they also expect to eat healthy food. We ensure that the menu offers choice of a balanced diet. The menu offers a variety in methods of cooking which are healthier, for example steaming and braising. There is also an ample amount of choices offered in salads. Our gravies and Indian dishes have less oil and we do not have over powering spices. There is also emphasis on using whole wheat flour in order to minimise the use of refined flour.
Mr. Brijesh Rathore, Business Director - South Asia, Diversey Care, opines, “I think it is obviously the awareness. The younger generation which has higher disposable income is obviously much more learned and they know for sure that if they have to survive in this competitive world they need to have a healthy body and a healthy mind. That’s why the younger generation is driving this change. We all food safety people have the duty to ensure that every restaurant compiles with the food service laws. Maintaining the food safety and hygiene will not only provide customers healthy food but will also make it profitable in the business.”