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Sourcing products locally: A catching trend in restaurants

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The kitchens at The Claridges, New Delhi, are led by Chef Sahil Sabhlok, who has over 12 years of experience in the industry. Sabhlok handles the six restaurants at The Claridges, including Aura, Pickwicks, Dhaba, Seville, Ye Old Bakery and the Claridges Garden. His past experiences include numerous restaurants including Jai Mahal Palace, Jaipur; The Westin, Hyderabad, and Taj Lands End, Mumbai. Speaking to Food & Hospitality World about his one-year journey at The Claridges, he shared, “The journey has been good so far. We have done a lot of changes, keeping the heritage of the hotel in mind. But at the same time, we don’t want to be termed as an outdated hotel, so you will find a lot of food in our outlets that is inspired by the current trends.”

There are always new trends in the industry that seem to change the food habits. Talking about such trends, Sabhlok said, “One of the trends that I never see dying is the need for healthy food. The only thing is that 50 per cent of people could not consume desired food because their palates had not developed. Over the time, chefs have evolved dishes and made products available to the guests. The second thing which now I firmly believe is sourcing out local produce. This is because now the local produce is at par with imported products. The pricing is also comparatively low and the quality is better, as it gets delivered faster than foreign products.”

Ye Old Bakery will expand and introduce more products. Ye Old Bakery plans to incorporate a lot of savouries and a proper menu that people can indulge in with coffee, at the lounge itself. “We are going more into bistro style food which also compliments the location of the restaurant. In order to celebrate 30 years of culinary journey at the Dhaba, we have planned to send some chefs and a truck on NH22, starting from Kolkata and ending in Punjab. We will start a parallel menu that will focus on the experiences of each city that the truck goes to. The journey will start in May and end in October,” he added while sharing about the expansion plans at The Claridges, New Delhi.


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