Chennai: Indian food served in five star and fine dining restaurants is getting modern in line with the times without compromising on its taste or composition compared to the practices eight to ten years ago, a senior chef here says.
"The gravies are now smooth and food is light on the stomach. People want flavour but not oil-rich, heavily spiced food.
There is also more attention being paid on the dish presentation, which was not so earlier," Hushmoin K Patel, executive chef at The Raintree Hotels, Anna Salai told IANS.
He added Indian dishes are no longer 'coarse', as he offered the tasty lemongrass rasam, a new addition in the revamped menu card of the hotel's South Indian cuisine restaurant Madras.
Seemingly a simple dish - made with a mixture of tamarind water, steamed lentils, tomatoes, chilli and pepper powders, coriander and curry leaves, getting the rasam right in South India is the one test that everybody -from the newly -wed girls to wedding caterers and hotel chefs - in Tamil Nadu have to pass to be accepted as one having culinary skills.
While it is termed as soup, normally at South Indian homes rasam rice (steamed rice mixed with rasam) figuring in the middle, occupies an important part in the three course meal of sambar rice, rasam rice and curd rice.
Normally at homes the coriander roots are cut and thrown out. The roots can be used after cleaning in the making of making rasam or other items. The flavour from the coriander root is far greater than its leaves," Patel said.
Speaking of the new menu card he said that nearly 50 percent of the dishes listed in it are different under various cuisines.
"While including the new dishes we do look at competition menu card so that ours should stand out differently. However some dishes are common and cannot be omitted. An item is taken out based on customer feedback and its sales performance," Patel said.
According to him the new dishes are first tested for their taste amongst the staff, then included in the buffet and then they find their place in the restaurant.
"Once a dish goes out of the menu card it is not brought back without an innovation," Patel remarked.
By this time the vegetarian starters from `Mami's Special Plate' comprising of masala kuzhi paniyaram and banana dosa started arriving on the table.
