EATING CLEAN
According to research by CWT, a business travel management company, business travellers from across the globe, including those from India, are making their health a priority on corporate trips. Around 72 per cent of Indians in the survey stated that they make better eating choices while travelling for work. As gastronomy trends like farm-to-fork, organic and vegan become common dinner table terms, Indian hotels too have started incorporating them across their menus, from breakfast to ne-dining.
At Marriott, chefs follow a concept called ‘go local’, where culinary experiences are curated keeping in mind seasonal and provincial ingredients. “Particularly, at
JW Marriott Mumbai Sahar, herbs are picked from the chef ’s garden where we grow pesticide free herbs and leafy vegetables,” says Neha Chhabra, director of operations, JW Marriott Mumbai Sahar. “We also liaison with local farmers from nearby cities for our daily farm fresh produce including berries, lettuces and certain vegetables.”
Also part of Marriott International, e St. Regis Mumbai too uses fresh and local components at its restaurants. “e hotel consciously sources a lot of its fresh produce and products such as tea shoots, mustard shoots and amaranth from local farms practicing techniques like hydroponic farming,” says Chef Paul Kinny, culinary
At Marriott, chefs follow a concept called ‘go local’