WHAT’S ON THE MENU? RESTAURANTS DISH OUT DIETARY DETAILS
As per the recent FSSAI guidelines, food outlets will need to disclose detailed information about every dish on the menu. Here’s what restaurants across the country think about this move
In a bid to bring more transparency to what’s being served to diners, the FSSAI (Food Safety and Standards Authority of India) has asked restaurants and e-commerce food aggregators to provide detailed information about the dishes on menu. This comes at the heels of rising concerns over food safety, after a Gurugram restaurant recently made headlines for serving dry ice as a mouth freshener.
WHAT’S THE RULE?
As per this new regulation, restaurants and food aggregators will now need to declare the number of calories in each dish, allergens and other nutritional information that might be relevant to the customer. They will also need to clearly label if a dish is vegetarian or non-vegetarian.
In response, the restaurants are divided into two camps — the ones who welcome the move and those who think otherwise.
A WELCOME DECISION
The Ministry of Appetite, Noida, has decided to use this new rule as an opportunity. Accordingly, they have segregated their menu to cater to various dietary preferences and lifestyles, offering both healthy and cheat day options. Seema Nagpal, the founder of the restaurant shares, “This will help build trust with our customers. We will also be able to encouraging mindful eating habits.”
Chef Anuraag Narsingani, director of culinary at JW Marriott, Delhi, echoes the same sentiment. “We aim to include more information on our menus — from source of ingredients to their environmental impact and even potential health benefits,” adding, “The data gleaned from menu labelling is also incredibly valuable. By understanding how guests utilise the nutritional information, we gain insights into consumer preferences.”
Sahil Arya, co-founder,
Juiceguys in Saket (Delhi), says the restaurant already puts dietary information on its menu, feels this move will help customers make healthy choices. “When you know what’s in your food, you can get better at handling your diet, allergies and health goals,” he says.
NOT IN FLAVOUR
However, not everyone is on board with this idea. For instance, Sandeep Gupta, general manager , Ditas, Mumbai, sees this move as a health vs indulgence debate. He opines, “Even though people are more aware of balanced nutrition post pandemic, which has led to a boost in the demand for tailored menus, many of our patrons still prioritise indulgence over health while dining out.”
Founder of Mumbai-based restaurant Santé Spa Cuisine BKC (Bandra Kurla Complex), Sonal Barmecha, also feels mentioning caloric intake might make consumers more conscious. “We don’t want to restrict people by telling them how much they’re eating, we just want them to enjoy food and have a satisfying experience,” she shares.
EATERIES HAVE BEEN ASKED TO PROVIDE THE NUMBER OF CALORIES IN EACH DISH, ALLERGENS AND OTHER NUTRITIONAL INFORMATION TO DINERS