In an exclusive interview to Restaurant India, Chef Varun, Executive Chef, Ibis Gurgaon talks about the changing food trend in India.
What are the changes that you see in the people’s eating out behavior?
Today people want simple food with innovative ideas. Some interesting fusions about which people are aware are hitting the market. With net surfing, internet penetration and food shows coming, people have a good knowledge of food. They are more educated in terms of what they are eating and what they would prefer to eat. It’s nice market now and it is easy for chefs like us to make them understand what is better. So, the trend is more of simple with fusion.
What innovation can we see at your restaurant Spice It?
Our restaurant has got funkier setup than earlier. It’s not contemporary, its modern contemporary style of food. The menu recently launched is a cafe style menu which is affordable to everyone. One can have bite of it and enjoy it. New style and touch of fusion can be seen at our restaurant. Fusion such as, Mexican style Wrap, Panini sandwiches with an Italian touch are incorporated in our menu which is slightly different from the market.
How about pricing of the menu?
We are serving 20-25 per cent lesser than any restaurant in the same range. We planned in a way where it is affordable for each and every guest. We have made it in small packages where people can add according to their preferences. It’s a very pocket friendly menu and we are getting great response.
How do you plan the menu?
We need to plan the menu according to the guest and clientele we are hosting. The menu should go according to the clientele and the restaurant category.
Tell us about your journey in the world of food.
I have been in the industry for last 12 years working with hotels like Hyatt- Delhi & Mumbai, Radisson and with Accor I am associated from last eight years.
What advise you would like to give to aspiring chefs?
A chef should always go for the quality of food and if the quality is not nice he should stop his hand and not serve it. Being a chef it is very important that how are you pricing the menu and how much of it are you giving to customers.
What new menu launches can we see in coming days at Ibis?
We are going to have some new menu for ladies to have some get together with ladies. We will be coming with some Kids special menu, a cold buffets for the summer.