TRENDING MENUS

From seasonal menus to topical ones, we trace the trend of food joints regularly introducing innovative dishes to their existing menu

There was a time when restaurants rarely changed their menus and kept it ‘authentic’. However, now the trend is completely opposite as every eatery can be seen boasting a special menu or a new menu apart from their existing one. “It is important for a restaurant to cater as per the guest’s requirements. Guests are also excited to try something new at a place they visit on a regular basis,” says Harman Singh Sawheny, head chef, Hoppipola.

It is mostly based on a trend or something topical, like for example, monsoon menu, which includes eatables that people like to gorge during the rains. “In this fast moving F&B (food and beverage) industry, trends quickly move in and move out. Hence, we understand the need to tap into trending ingredients and dishes and adapt them to our menu,” says Dishant Pritamani, founder of The Daily Bar and Kitchen.

If you are a foodie and love to see something new on your platter every time you dine out, you can check out these eateries that have introduced new menus based on different concepts. Usually, curated menus are themed around festivals, region and seasonal foods. However, since India enjoys three prominent seasons, which are starkly different from each other, they make the perfect theme to curate food menus. New trends and concepts always bring in people who are willing to experiment with something new. Our monsoon themed brunch that has Thai Noodle Soup and Steamed Corn Savouries cater to the new-age customer. Every restaurant needs to change their menus from time to time considering the availability of produce during. Even with the customer’s point of view, they get bored with the same menu and want to experiment. The trend of new menus was always there. Initially, chefs used to change menu twice a year, but now we just love to push the boundaries and try to change the menu according to the season.