Biz Tip: Execute Your Restaurant’s Menu Correctly, Says Chef Aniket Das

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Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed correctly.
  • SARA KHAN Feature Editor
Restaurant India

Chef Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, brings in proficient cooking skills and extensive knowledge of food to the Hotel’s signature restaurant Nook, a sleek and a modern restaurant with a nature-inspired green and white palette plus a selection of healthy and delicious Indian and international fare to satisfy your cravings.

Chef Aniket Das is a perfectionist and loves to craft authentic delicacies and research on new flavours.  He strongly feels one can learn the best if one has the zeal to learn and practice ardently. His passion for great food has only made him a thorough individual who understands food and customers’ appetite; cooking wholesome, healthy and well-presented meals, are the few important ingredients of a successful chef which is aptly seen in Aniket Das.

Also Read: Make Your Diners Order More With These Best Menu Design Hacks

"I am a passionate chef who loves to cook food and satisfy each soul by bringing a smile on their face,” Chef Aniket tells Restaurant India. Having an experience of over 12+ years in the industry, Chef Aniket Das has worked with brands like JW Marriott, Four Seasons, Park Hyatt and Movenpick amongst others. He loves to travel and discover food from small places and joints which are unexplored and untouched yet.

“I don’t believe in ‘Dieting’ but ‘Die Eating’,” says Chef Aniket.

In an interview with Restaurant India, Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says one should keep locality, local produce and clientele on mind while designing the menu for a restaurant.

What is the key to designing a perfect menu?

There are a lot of factors but my belief is to use fresh and seasonal ingredients. Other important points to be kept in mind are locality, local produce and clientele.

What is the contribution of a good menu in the restaurant business?

I feel a menu has a very limited contribution to the business unless it is executed correctly. You might have a great menu, but if you and your team aren’t able to deliver on quality then it makes no difference as it is merely a piece of paper.

Must Read: Three Essential Elements To Keep Your Restaurant Menu On Track

What are new techniques in food that helps a restaurant grow? How?

It is very important to get your basics right before experimenting with the techniques that help to elevate your food like smoking of meat, a fusion of flavours, modern plating methods, etc.

What should be the element of uniqueness in the food menu?

I strongly believe the uniqueness in the food menu should be the use and presence of local and fresh ingredients. These ingredients can only be justified by correct usage and delivery in terms of quality and authenticity.

How do you like to impress your consumers when it comes to food?

I love to surprise them by cooking dishes that are local, fresh and also something which they have never explored before.

How difficult/easy it is for you to cater to Indian taste buds?

‘Nothing is difficult in life’ is what I firmly believe in. Life can only be challenging but these should be taken positively which indirectly helps us, the chefs to improve his skills and knowledge.

What uniqueness and innovation would you like to introduce when planning the menu?

Going local and using freshest of ingredients in the recipes and serving those dishes are unique for me and that’s what I feel should reflect in the menu when being planned.  These ingredients can only be justified by correct usage and delivery in terms of quality and authenticity.

What do you do to stay abreast about the new trends in the culinary world?

I travel all across the country, to the most remote locations, and meet new people to understand their lifestyle and cooking/eating habits. Every region of our country is unique and, often, has taste, ingredients and textures entirely different from the next. I also read wherever possible to be informed of the latest trends in the industry.

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