Most hotels and restaurants change their menus twice a year to represent the seasonal changes in the produce available, as well as to keep their repeat clientele happy.
The Hyatt Regency Hotel, which is close to the international airport, changes its menu every year in October and April.
From October 1, all the menus from the 24-hour restaurant, the Glasshouse, to the Italian restaurant Stax, the bakery, The Bar, and the banqueting and room service menus will get a facelift.
Deepak Bhatia, 46, executive chef, who has been with the Hyatt group for 15 years, says: “As chefs, we want to use the best available ingredients. The produce is one of the biggest criterion because we want to use the best products,” he explains.
“From October onwards, fish comes in season, because till then Government regulations don’t allow fishermen in the sea because of the monsoon, so we have no local fresh fish.
“Lettuce is also in season now. It’s a vegetable that we don’t serve during the monsoon, as the lettuce that grown during that season is not of a good quality.
“Its shelflife is poor, the lettuce crop gets spoilt and mushy, it’s not crispy and could get contaminated.”
There’s a big demand for lettuce in Mumbai, but the supply is inadequate, he explains. However, all leafy vegetables, including spinach and lettuce, are in season now, so they are part of the new menu, he says, as are strawberries, oranges, apples, grapes, pineapple and pears.
Another factor influencing new menu designs is customer feedback, both anecdotal and data gained, during the hotel’s regular audits.
As a result, popular dishes like vegetable samosas, khichdis, burgers and pepperoni pizzas are being retained.
“We also have to keep tabs on our customer profile and their requirements. In the past few months, we have noticed an increase in Indian business travellers using our hotel, whereas previously it was more expats,” he adds. “So we have taken that into account as well.”